Effect of soaking and other treatments on the physico-chemical and nutritional profile of sterilized mungbean milk Joshi Shrishti1, Bathla Shikha1,*, Kumari Anuradha2, Singh Arashdeep3, Bains Kiran1 1Department of Food & Nutrition, Punjab Agricultural University, Ludhiana – 141004, Punjab 2Department of Dairy Chemistry, Sanjay Gandhi Institute of Dairy Technology, Bihar Animal Sciences University, Patna-800014, Bihar 3Department of Food Science & Technology, Punjab Agricultural University, Ludhiana – 141004, Punjab *Corresponding author : shikha_bathla@pau.edu
Online Published on 15 December, 2023. Abstract The present study was planned to optimize the process parameters of sterilizing mung bean milk under different treatments like soaking, soaking+blanching, germination, and germination+blanching. These treated mung beans were ground and vegan milk was extracted by optimizing the method. All the treated samples were analyzed for their physico-chemical parameters like moisture, protein, ash, pH, acidity, total soluble solid and mineral content as well. Treatments like germination and blanching improved the sensory profile as it inactivates the enzyme and reduced off flavour. The study reveals that mung bean sterilized milk could be used as a source of protein and mineral contents in vegan diet. Top Keywords Blanching, Germination, Mineral content, Proteins, Sterilized mung bean milk. Top |