Journal
FOOD RESEARCH INTERNATIONAL
Volume 106, Issue -, Pages 487-494Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.01.021
Keywords
Hemp milk; pH shift; Particle size; Viscosity; Emulsion stability; Oxidation stability
Categories
Funding
- USDA National Institute of Food and Agriculture [1005724]
- Oversea Study Fellowship from the China Scholarship Council
Ask authors/readers for more resources
Hemp milk, an emerging beverage with high nutritional value and low allergenicity, is an attractive alternative to dairy, soy, and nut milks. To obtain a non-thermally processed, physically and oxidatively stable hemp milk, high pressure homogenization (HPH) combined with pH shift treatment was investigated. For hemp milk (4% protein, 5% fat) without pH shift, increasing the homogenization pressure (up to 60 MPa) resulted in a more uniform distribution of emulsion droplets (2.2-2.7 mu m). When pH shift was applied prior to HPH, large clusters and aggregates of oil droplets (3.5-8.2 mu m) were formed. Interestingly, hemp milk with such interactive structures was remarkably stable, showing negligible phase separation within 3-day storage at 4 degrees C. Moreover, hemp milk made by combined pH shift and HPH exhibited delayed hydroperoxides (expressed as peroxide value, PV) and malondialdehyde (expressed as thiobarbituric acid-reactive substances, TBARS) production, suggesting the resistance of such emulsion cluster structures to radicals. On the other hand, a significant reduction of microbial population was observed in hemp milk prepared by pH shift combined with HPH. The results indicate that the pH shift + HPH combination treatment may potentially be employed for the production of non-thermally processed hemp milk.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available