Events 1st International Electronic Conference on Food Science and Functional Foods

Event submissions

Published

10.3390/foods_2020-07742 (registering DOI)

This submission belongs to the session 1. Novel Technologies in Food Technology of the event 1st International Electronic Conference on Food Science and Functional Foods

Published date

10 Nov, 2020

Citation

Malik Adil Nawaz, Tanoj Singh, Hema Jegasothy, Roman Buckow, UHT treatment on the stability of faba bean protein emulsion, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07742

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UHT treatment on the stability of faba bean protein emulsion

Malik Adil Nawaz ¹

Tanoj Singh ¹

Hema Jegasothy ¹

Roman Buckow ¹

1. CSIRO

Abstract

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63 %) during UHT processing of homogenised O/W emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5 %, FPC6 ~ 6 %, FPC7 ~ 7 %, and FPC8 ~ 8 %. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT was also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.

Keywords

faba bean protein concentrate

homogenisation

UHT

hydrophobicity

Manuscript

sciforum_034801_original_UHT_treatment_on_the_stability_of_faba_bean_protein_emulsion-done.pdf

Oral Presentation

Oral presentation_Adil nawaz Malik.pptx

Poster

Malik Adil Nawaz-Presentation.pdf

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