With people’s pursuit of a healthy diet and increasing attention to environmental issues, plant protein has gradually replaced animal protein, and the consumption growth of plant-based coffee foaming milk has also attracted much attention.In this paper, soybean, chickpea and oats, which had high thermal stability and good coffee flavor compatibility, were selected to prepare coffee-specific foaming milk, and their foam properties and other properties related to foaming were discussed.Results showed that the foaming capacity was soybean milk, chickpea milk and oat milk from large to small, but the order of foaming stability was the opposite.The plant protein milk foam had different flow and wall adhesion characteristics.The initial flow speed and wall adhesion of soybean milk were the largest, and the wall adhesion of oat milk was the smallest.The bubble diameter of soybean milk foam was the largest, while the liquid film thickness of oat milk foam was the largest.Protein and lipid components had different adsorption behaviors on the gas-liquid interface.The former was positive adsorption, which reduced the surface tension, while the latter was negative adsorption, which increased the surface tension.The contents of soybean 11S protein B-peptide chain, chickpea legumin β subunit, and oat 12S protein β subunit were higher in foam liquid film, and the proportion of phospholipids in liquid film lipids was higher.The three kinds of plant protein foam liquid film showed different drainage characteristics.
CHEN Yanyan
,
ZHANG Caimeng
,
KONG Xiangzhen
,
LI Xingfei
,
CHEN Yeming
,
HUA Yufei
. Study on foam properties of plant-based coffee foaming milk[J]. Food and Fermentation Industries, 2024
, 50(7)
: 113
-121
.
DOI: 10.13995/j.cnki.11-1802/ts.035087
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