Conditions for making plant dispersions based  on nature-like technologies

Svetlana LEONOVA; Anna VEBER; Olesya KALUGINA; Elena BADAMSHINA; Malgorzhat ZHIARNO

doi:10.15835/nbha51213088

Authors

Svetlana LEONOVA Federal State Budgetary Educational Establishment of Higher Education “Bashkir State Agrarian University”, Department of Technology of the Catering and Processing of Vegetable Raw Materials, 50-letia Octyabrya str., 34, Ufa, 450001 (RU)
Anna VEBER Federal State Budgetary Educational Establishment of Higher Education “Omsk State Agrarian University”, Department of Food and Food Biotechnology, Institutskaya sguare str., 1, Omsk, 644008 (RU)
Olesya KALUGINA Federal State Budgetary Educational Establishment of Higher Education “Bashkir State Agrarian University”, Department of Technology of the Catering and Processing of Vegetable Raw Materials, 50-letia Octyabrya str., 34, Ufa, 450001 (RU)
Elena BADAMSHINA Bashkir Research Institute of Agriculture-Subdivision of the Ufa Federal Research Center of the Russian Academy of Sciences, Laboratory Analytical, R. Sorge str., 19, Ufa, 450059 (RU)
Malgorzhat ZHIARNO Warsaw University of Life Sciences, Department of Food Technologies and Assessment, Institute of Food Sciences, Novoursinovskaya str., 166, Warsaw, 02-766 (PL)

DOI:

https://doi.org/10.15835/nbha51213088

Keywords:

beans, germination, peas, plant dispersion, vegetable milk

Abstract

An objective of this study was to examine the possible use of sprouted grains of domestically selected legumes to produce dairy alternative products. The paper presents the results of a comprehensive assessment of the food properties of ‘Chishminskii 95’, ‘Chishminskii 229’, ‘Pamiati Hangildina’, ‘Iuldash’ pea varieties and ‘Nerussa’, ‘Lukeria’, ‘Omichka’ bean varieties of Russian selection. The work investigated the water absorption kinetics under different temperature conditions and established germination patterns for a model medium (drinking water treated with an electromagnetic field) being as follows: germination temperature is 18 ± 2 °C; the soaking period lasts from 5 to 8 hours (depending on the variety); the germination time from 0.54 - 0.62 to 0.70 - 0.81 days (depending on the variety). The work analyses their microstructure and changes in the germination process. The proteolytic activity of bean trypsin before and after germination has been proved to be lower than that of peas. At the same time, the proteolytic activity of trypsin after pea and bean grain germination increased in all samples. The grain digestibility as a result of germination has increased; the ratio of essential and non-essential amino acids has changed in favor of the former; the fractional composition of protein has changed to higher content of albumin and globulin and lower level of glutelin. The results of this study indicate that the most suitable varieties to produce vegetable milk are ‘Omichka’, ‘Lukeria’ beans and ‘Pamiati Hangildina’ peas.

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