Authors

C.M. Duarte, M.C. Nunes, P. Gojard, C. Dias, J. Ferreira, C. Prista, P. Noronha, I. Sousa.

Abstract

The research evaluates the decrease in the “grain” flavor and the content of raffinose, stachyose and verbascose in the production of legume beverages in the European Union; in addition to the best conditions for lactic fermentation of beverages towards yogurts made from chickpeas and lupins, with rheological properties similar to commercial soy yogurts.

Relevance of the article for the Red Tecnomifood

In recent years, interest in vegetarian and vegan diets has been on the rise. There is a great demand for milk substitutes, mainly legumes due to their lack of lactose, animal protein and cholesterol, but also due to their greater sustainable production, ethical issues and environmental concerns. Of course, the main problem that this type of drink is encountering is the taste. For this reason, this research proposes alternatives (such as chickpeas and lupins) to make this type of beverage so that they have a better flavor and maintain the nutritional properties of their soy counterparts.