Formation of quality of milk analogue from Greek fenugreek seeds
DOI:
https://doi.org/10.31617/tr.knute.2020(34)09Keywords:
plant-based milk analogues, fatty acid composition, drink, quality, amino acid composition taste, smell, consumer, Maillard reactioAbstract
The impact of heat treatment on the chemical composition of fenugreek seeds is analyzed. Tests of its amino acid composition and the content of mono- and disaccharides show that the Maillard reaction does not result in essential changes in the taste and aromatic properties of the raw material. It is found that heat treatment changes the fatty acid composition of the seeds, with reducing the quantity oflinoleicacid which enzymatic oxidation forms the compound 1-octen-3-olthat may cause the mushroom-specific smell of the seeds.
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