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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye:Antioxidant activity,in vitro bio-accessibility,and sensory characteristics

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Food Bioscience 2023年第3期53卷 2098-2106页

作者： Zehra Mertdinç Elif Feyza Aydar Ílayda Hızır Kadı evren demircan Sibel Koca Çetinkaya Beraat Özçelik Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityMaslakTR-34469IstanbulTurkey Bioactive Research&Innovation Food Manufac.Indust.Trade Ltd. Katar StreetTeknokent ARI-3B110Sarıyer34467IstanbulTurkey

The plant-based food market is expanding and demand for novel plant-based milk alternatives is *** to conventional milk,lower protein content,and lower sensory acceptance are some of the challenges of the plant-based milk alternative *** research aimed to develop novel plant-based milk from two different local pistachio varieties grown in Antep and Siirt,Türkiye that would be higher in protein,unsaturated fatty acids,and phenolic compounds,and have superior taste and sensory *** content,fatty acid composition by gas chromatography,phenolic profile by high-pressure liquid chromatography,total phenolic content,and antioxidant activity by spectrophotometric method,and in vitro gastrointestinal digestion along with sensory characteristics by quantitative descriptive test were *** protein contents of the prepared pistachio milk were 3.78%and 3.09%for Antep and Siirt varieties of pistachio milk,*** most abundant fatty acid was oleic acid and the most abundant phenolic compounds were catechin and gallic ***,the bio-accessibilities of total phenolic content were 201%and 213%and the bio-accessibility of total antioxidant activity was 200%and 205%for plant-based milk of Antep and Siirt pistachio,*** overall sensory acceptance scores of the prepared pistachio milk were 5.6-7/*** findings indicated that plant-based milk substitutes prepared from Antep and Siirt pistachio were higher in protein,had highly bio-accessible phenolic content,and overall accepted in terms of sensory except color challenges.

关键词： Novel plant-based milk alternative Pistachio milk Fatty acid Phenolic profile Bio-accessibility Antioxidant activity

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