Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content

Abstract: This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. A water-based beverage with 8% bean flour was boiled for 5 min. 1.5% of rapeseed oil was added and the beverage was mixed with a high shear mixer for 1 hour. This basic beverage then underwent different treatments and was analysed for protein content, Raffinose Family of Oligosaccharides (RFO) content, pH and viscosity as well as sensorial properties such as taste and sandiness. The treatments included fermentation with Lactobacillus plantarum 299v, centrifugation to exclude insoluble components, as well as treating the beans with sodium bicarbonate in order to increase pH and thereby increase solubility of proteins and dietary fibers. The fermentation process produced an acidic (pH 5), probiotic beverage with an unique flavor and a shear-thinning behavior. Cenrifugation gave a milk-like beverage both in color and consistency with a protein content of around 0.3 g/100 g beverage. Increasing pH of the beans could give a centrifuged beverage with a protein content of up to 0.9 g/100 g beverage. The sensory analysis showed that this treatment gave a decreased sensation of sandiness due to higher solubility of dietary fibers, and that there was a greater general liking of the centrifuged beverages compared to the non-centrifuged. It was concluded that there was a strong potential in producing a bean-based beverage with these methods, but for the fermented and non-centrifuged samples it seems necessary to add some form of flavoring in order to increase the consumers’ general liking and acceptance for this type of product.