Characterisation of Pea Milk Analogues Using Different Production Techniques

Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow’s milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers

Investigating Yield and Quality Traits of Some Bread Wheat (Triticum aestivum L.) Genotypes Based on Gliadin Band Variations using Biplot Analysis

Bu araştırma, yurtiçi ve yurtdışı kökenli 40farklı ekmeklik buğday (Triticum) aestivum L.) genotipini Çanakkale koşullarında bitkisel özellikler, verim, un ve kalite özellikleri ile gliadin bant değişimleri bakımından karşılaştırılmak amacıyla yapılmıştır. Tarla denemesi 2008S2009 ve 2009S2010 yetiştirme mevsimlerinde, Çanakkale Onsekiz Mart Üniversitesi, Ziraat Fakültesi, Dardanos Araştırma ve Uygulama Birimi'nde yürütülmüştür. Genotiplerin incelenen özellikler bakımından gliadin bant değişimleri dikkate alınarak karşılaştırılması için, biplot analizinden yararlanılmıştır. Gliadin bant analizi sonuçlarına göre, genotipler 7 grupta toplanmış ve her grupta dikkate değer bir değişimin olduğu belirlenmiştir. Islah orijini yakın veya benzer coğrafyalardaki genotiplerin gliadin bant dizileri benzerlik göstermiştir. Biplot analizlerinde gliadin gruplandırmasına göre bazı genotiplerin hem bitkisel hem de kalite özellikleri bakımından birbirlerine benzerlik gösterdiği saptanmış ancak bu bakımdan denemeye alınan tüm genotiplerde kesin ve net bir ayrım yapılamamıştır. Yörede yaygın olarak yetiştirilen Sagittario'nun yüksek verimli ve kaliteli bir çeşit olduğu; diğer hakim çeşitler olan GönenS98 ve KaşifbeyS95'den denemenin yürütüldüğü yıl şartlarında verim ve kalite bakımından Selimiye, ZajecarskaS75, Guadelupe gibi daha üstün genotiplerin var olduğu tespit edilmiştir.This study was carried out to investigate and compare 40 wheat bread genotypes with different origins for their agronomic traits, grain yield, flour quality traits, and gliadin band variations. The field trial was conducted in 2008S 2009 and 2009S2010 growing seasons at the Dardanos Research and Application Center of Çanakkale Onsekiz Mart University, in Çanakkale, Turkey. A new statistical method, calibrated biplot analysis, was used to compare the genotypes for the investigated traits, based on their gliadin band variation. Gliadin band analysis resulted in 7 different genotype groups, and significant variations were detected within each group. The genotypes originated in proximate or similar regions were found to be genetically close as suggested by the gliadin band analysis. Biplot analysis detected that some genotypes had similarities in terms of agronomic and quality traits within their respective gliadin band groups, whereas it was not quite possible to make a clear distinction for all of the genotypes. Overall results suggested that Sagittario, one of the prevalent varieties of the region, could be recommended to growers as a high yielding and high quality cultivar; while the other widely grown cultivars (i.e., GönenS98 and KaşifbeyS95) were inferior to some other genotypes (Selimiye, ZajecarskaS75, Guadelupe) in terms of yield and quality, under the conditions of experimental years