Developing milk substitute drinks from lentils (Lens culinaris L.) – Summary

Abstract

For people who are intolerant to lactose, allergic to milk proteins, or follow a plant-based diet, plant-based beverages as a substitute for milk are a common food. In addition to health considerations, reasons for choosing plant-based drinks may include animal welfare, environmental protection, and sustainability. A wide variety of milk substitutes are available on the market; the most commonly retailed drinks are made from soy, almonds, rice, and coconut. Soy is superior in protein content compared to other beverage ingredients*. Lentils have a similar beneficial nutritional content to soy and a number of positive physiological effects, but no manufacturer currently offers lentils in its range. The aim of the present study was to develop a red lentil-based beverage with sensory properties similar to those of soy beverages available on the market. The soy-based Dream&Joya Almond Protein drink was chosen as a reference. The base drink was made from red lentil bran, salt, and water using a Vegital plant drink maker. The production process was extended by soaking, enzymatic treatment using amylase enzyme, then centrifugation. Lentils were combined with almonds, coconut, and rice. During the development, the effect of the technological steps and the combination of raw materials was investigated. The whiteness index, viscosity, and dry matter content of the samples were determined. Profile analysis was used for the sensory characterization of the beverages. The crude protein content of the samples was determined by the Kjeldahl method. The ratio of nitrogen content and protein content is a classical value, i.e. 1:6.25. Among the technological steps, it was not possible to obtain a viscosity similar to the reference without enzyme treatment and centrifugation. The addition of rice did not affect the whiteness index of the beverages, but had a negative effect on the viscosity. Combination with almonds and coconut had no significant effect on viscosity, while the whiteness index was positively affected. The sensory evaluation showed that the taste and smell of the lentils were perceptible to a greater or lesser extent in all the tested lentils, which may have contributed to the lower liking score compared to the reference. In the judges' opinion, the lentils containing almonds and coconut had the most similar texture to milk. The protein content of the combined lentil beverages was lower than the reference, but still superior to the cereal and almond based plant drinks on the market.