PDF(Pubmed)
Abstract：
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.
摘要：
基于燕麦的牛奶替代品（OMA）是牛乳的重要替代品，乳糖不耐受的患病率，以及大豆和坚果过敏限制了消费者的选择。然而,OMA的蛋白质含量通常低于牛乳和大豆替代品，蛋白质质量受到低赖氨酸水平的限制，可以降低蛋白质的消化率。添加替代植物蛋白可以增加蛋白质的数量，以及平衡氨基酸谱.然而,植物性蛋白质具有额外的感官品质和异味，当引入OMA时，可能会导致不希望的特性。这项研究旨在评估豌豆和马铃薯蛋白质添加对感官概况的影响，volatileprofile,颜色,和OMA对照产品中的粒度。结果表明，豌豆蛋白有助于苦味和金属味，涩余味，和显著增加的整体香气与较高水平的关键挥发物相关。虽然马铃薯蛋白导致更少的风味变化，它确实导致增加的粉状口感和由大幅增加的粒度支持的口腔涂层。两种蛋白质强化作用均可导致可检测的颜色变化和陈腐味。用豌豆蛋白强化OMA产品导致显著的感官，挥发性和物理变化，而马铃薯蛋白主要导致物理变化。有必要进一步研究替代的基于植物的蛋白质，以优化感官品质，同时增加蛋白质含量和氨基酸谱。
