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Development of a high-protein, plant-based beverage. By using an innovative combination of mashing and fermentation

: Fritsch, Caroline; Dongmo, Sorelle Nsogning; Sacher, Bertram; Becker, Thomas; Osen, Raffael

Agro-food-industry hi-tech 28 (2017), No.6, pp.30-35
ISSN: 1722-6996
ISSN: 1120-6012
Journal Article
Fraunhofer IVV ()

The market segment of plant-based foods and beverages is growing rapidly. Combining new food ingredients with existing technology offers great potential for new product development. The aim of this study was to develop a new plant-based beverage with a high protein content, high nutritional value and a refreshing character by a combined process of barley mashing and lactic fermentation. Isolation of protein from Lupinus angustifolius as the main protein source was adjusted to obtain a protein ingredient that is soluble in low pH-conditions. Processing conditions during barley mashing and lactic acid fermentation were optimized to reduce antinutritives such as phytic acid and oligosaccharides as well as to improve the flavour and texture of the beverage.