Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

Production of lupin beverages

Lupin would be a potential raw material to produce vegetable drinks thanks to its high protein content and the suitable functional properties of protein ingredients isolated thereof. Two basic methods for drink production were investigated: from Lupin Protein Isolate(Fraunhofer IVV &A.U.Th)& from Lupin Flour(Terrena)
These new vegetable drinks could be a high quality alternative to milk as they have a similar protein content but with an improved composition of lipids.

Fraunhofer IVV:
Lupin protein isolate was used in concentrations of 2.7 - 3.5% and oil contents of 2 -2.5% in order to produce a lupin drink similar to commercial vegetable drinks (e.g.soy). The drink was prepared by high pressure homogenisation, with a pressure of 200 bars. Viscosity curves of all samples showed Newtonian behaviour with low viscosity. The most stable drink with lower droplet mean diameter than the reference and comparable viscosity was obtained at a lupin protein concentration of 2.75%.
This drink was evaluated in a sensory panel, using a simple descriptive assay. Deviations from the reference sample (commercial soy drink) were evaluated by using a standardized scale with intensities from 0 (no deviation) to 4 (strong difference). The test showed, that the sensory properties were comparable or even better than commercial soy beverages. The lupin drink deviated significantly from the soy reference in most of the characteristics. The most positive deviation was achieved concerning the smell and the taste.

AUTh: Lupin drinks were prepared from lupin protein isolates and concentrates by emulsifying lupin protein solutions and homogenized with an APV laboratory homogenizer. Emulsion mean droplet size, stability against creaming and rheological behavior were evaluated. LPI-E and LPI-F were chosen for the preparation of model lupin drinks for organoleptic evaluation. They were prepared with protein and fat content adjusted to the respective content of cow milk. They were flavoured with vanilla/cocoa. The final recipes (%w/v) are: 3,5% LPI-E, 2% olive oil, 7% sucrose, 0,2% vanilla ; 3,5% LPI-E, 2% olive oil, 10% sucrose, 1,5% cocoa, 0,02% caragennan.

Lupin drinks with vanilla and cocoa were quite satisfying almost as the commercial soy drinks.

TERRENA developed a process for produce a lupin-based drink from lupin flour and produced several batches. The vegetable milk is produced by extraction of lupin protein at basic pH for a best protein solubilization. After settling, the supernatant, containing the soluble lupin proteins, is ultrafiltered to eliminate small molecules. Finally the drink is sterilised by UHT to increase the shelf-life without impairing the taste, colour or nutritional value.

This process allows obtaining a healthy white base-drink with a slight touch of yellow. The new drink presents a high-quality nutritional value: for example rich in protein, source of 3-Omega, source of calcium, iron and magnesium. The product is lactose free and gluten free.

Sensory tests gave good results: three vanilla flavoured beverages were prepared from the basic, unflavoured drink and evaluated by 73 persons: 100%lupin, 100%soya and 50%lupin/50%soya.
Appearance, smell and taste were evaluated in an hedonistic test by the panel. Samples were made anonymous before testing. The sensory test showed that the lupin drink offered a better colour and smelling compared to a standard vanilla flavoured soya drink. Concerning taste, there is not big difference between the answers of the panel, the results are almost identical: 32% of lupin, 33% for soy and 35% for the mixed drink. From this liquid base it is possible to produce different flavoured and high-nutritional vegetable drinks and other products as “vegetable yoghurt” or “vegetable cream”.

Potential application: Dietary products sector, functional foods sector
Potential users of results: Food industry, especially SME´s.

Innovative features/benefits: 100% vegetable drink, free of cholsterol, high protein content possible, similar protein content as cow milk but improved lipid composition, product is suitable for diets to prevent cardiovascular disease (cholesterol lowering)
Market potential:Lupin drinks have the potential to be placed on the functional food market which is experiencing strong growth over the next years. Sales of functional products rose by 43% in Europe between 1999 and 2004 reaching a total value of 4 billion - (source: Datamonitor). By far the largest sector was that of beverages, which accounted for 59% of functional product sales in 2003. The Lupin drinks may participate at this market as a (non-GM) alternative to soy based products or products based on animal proteins. The total soy food market in Europe is expected to grow to a market volume of 2 billion in 2007.

Potential barriers: Products only tested in laboratory scale, no market study available, lupin based products are a niche market at the moment and no market data are available.

Información relacionada

Resultado resumido

Reported by

TERRENA
Route de Thourie
35640 MARTIGNE FERCHAUD
France
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