Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics

Aydar E. F., Mertdinç Z., Demircan E., Koca Çetinkaya S., Günşar B.

Innovative Food Science and Emerging Technologies, cilt.83, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 83
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.ifset.2022.103254
  • Dergi Adı: Innovative Food Science and Emerging Technologies
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Bio-accessibility, Fatty acids, Phenoilc compounds, Antioxidants, Sensory analysis, Kidney bean milk
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier LtdRecently, plant-based milk alternatives have gained popularity due to healthy food trends, sustainability concerns, and environmental repercussions. The current study is unique for the investigation of in vitro phenolic bioaccessibility, fatty acid composition, and sensory evaluation of plant-based milk from two different local kidney bean varieties grown in Turkey, oval and cherry. Kidney bean milk had 1.92–2.32% protein, which was slightly greater than other commercial plant-based milk alternatives. The majority of the fatty acids in the samples were α-linolenic acid (25.66–27.78%) and palmitic acid (18.95–23.08%). The total antioxidant capacity bio-accessibility of kidney bean milk was 154%–295% by cupric reducing antioxidant capacity (CUPRAC) and 50%–186% by α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method while the total phenolic content bio-accessibility varied between 207%–266%. Overall acceptance of kidney bean milks varied between 2.9 and 4.1 out of 10. These findings presented that kidney bean milk is an alternative for the food industry with its rich bio-accessible antioxidant capacity and fatty acid profile although intense beany flavor detected during sensory analysis.