Open Access

The study of pea pre-treatment effect on pea-based beverage quality

, , , ,  and   
Sep 01, 2025

Cite
Download Cover

Akkad, R., Buchko, A., Johnston, S. P., Han, J., House, J. D., & Curtis, J. M. (2021). Sprouting improves the flavour quality of faba bean flours. Food Chemistry, 364(November 2020), 130355. DOI: 10.1016/j.foodchem.2021.130355 Search in Google Scholar

Azarnia, S., Boye, J. I., Warkentin, T., & Malcolmson, L. (2011). Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. International Journal of Food Science and Technology, 46(11), 2408–2419. DOI: 10.1111/j.1365-2621.2011.02764.x Search in Google Scholar

Bicurina, I. (2022). Quality assesment of pea drink. Master thesis, Latvia University of Life Sciences and Technologies, 57. Search in Google Scholar

Chen, S. K., Lin, H. F., Wang, X., Yuan, Y., Yin, J. Y., & Song, X. X. (2023). Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars. Food Chemistry: X, 17(June 2022), 100599. DOI: 10.1016/j.fochx.2023.100599 Search in Google Scholar

Chen, Y. F., Zhang, M. W., Zhang, Y., Deng, Y. Y., Wei, Z. C., Tang, X. J., … Li, P. (2021). Effects of germination and extrusion on volatile flavor compounds in brown rice. Scientia Agricultura Sinica, 54(1), 190–202. DOI: 10.3864/j. issn.0578-1752.2021.01.014 Search in Google Scholar

Cheng, Y., Xu, Q., Liu, J., Zhao, C., Xue, F., & Zhao, Y. (2014). Decomposition of five phenolic compounds in high temperature water. Journal of the Brazilian Chemical Society, 25(11), 2102–2107. DOI: 10.5935/0103-5053.20140201 Search in Google Scholar

Cichońska, P., & Ziarno, M. (2022). Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics. Microorganisms, 10(1). DOI: 10.3390/microorganisms10010091 Search in Google Scholar

Denkova, Z., Yanakieva, V., Denkova, R., Dobrev, I., & Kozludzhova, S. (2013). Examining the possibilities for application of pea milk in obtaining fermented probiotic foods. Scientific Papers of the University of Russia, 52(January), 8–13. Search in Google Scholar

Dhakal, D., Younas, T., Bhusal, R. P., Devkota, L., Henry, C. J., & Dhital, S. (2023). Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value. Food Hydrocolloids, 142(February), 108786. DOI: 10.1016/j.foodhyd.2023.108786 Search in Google Scholar

Diaz-Bustamante, M. L., Keppler, J. K., Reyes, L. H., & Alvarez Solano, O. A. (2023). Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon, 9(6), e16974. DOI: 10.1016/j.heliyon.2023.e16974 Search in Google Scholar

EL-Suhaibani, M., Ahmed, M. A., & Osman, M. A. (2020). Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.). Journal of King Saud University - Science, 32(3), 2029–2033. DOI: 10.1016/j.jksus.2020.02.021 Search in Google Scholar

Gan, R. Y., Lui, W. Y., Wu, K., Chan, C. L., Dai, S. H., Sui, Z. Q., & Corke, H. (2017). Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science and Technology, 59, 1–14. DOI: 10.1016/j.tifs.2016.11.010 Search in Google Scholar

Harmankaya, M., Musa Özcan, M., Karadaş, S., & Ceyhan, E. (2010). Protein and mineral content of pea P (Pisum sativum L.) Genotypes grown in Central Anatolian region of Turkey. South Western Journal, 1(2), 159–165. Retrieved from http://anucraiova.3x.ro/swjhbe/index.html2010 Search in Google Scholar

Karolkowski, A., Guichard, E., Briand, L., & Salles, C. (2021). Volatile compounds in pulses: A review. Foods, 10(12), 1–27. DOI: 10.3390/foods10123140 Search in Google Scholar

Kassegn, H. H., Atsbha, T. W., & Weldeabezgi, L. T. (2018). Effect of germination process on nutrients and phytochemicals contents of faba bean (Vicia faba L.) for weaning food preparation. Cogent Food and Agriculture, 4(1), 1–13. DOI: 10.1080/23311932.2018.1545738 Search in Google Scholar

Kokare, A. (2022). Priekuļu pētniecības centrs Par ZM subsīdiju programmas Atbalsts selekcijas materiāla novērtēšanai integrēto un bioloģisko lauksaimniecības kultūraugu audzēšanas tehnoloģiju ieviešanai Lauka pupu selekcijas materiāla izvērtēšana. Search in Google Scholar

Kruma, Z., Tomsone, L., Ķince, T., Galoburda, R., Senhofa, S., Sabovics, M., … Sturite, I. (2016). Effects of germination on total phenolic compounds and radical scavenging activity in hull-less spring cereals and triticale. Agronomy Research, 14(SpecialIssue 2), 1372–1383. Search in Google Scholar

Megat Rusydi, M. R., & Azrina, A. (2012). Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut. International Food Research Journal, 19(2), 673–677. Search in Google Scholar

Mehle, H, Paravisini, L, Peterson, D. G. (2002). Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. Food & Function, 11(9), 8309–8319. Search in Google Scholar

Ojo, M. A. (2022). Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds-A Review. Pre. Nutr. Food Science, 27(1), 14–19. Search in Google Scholar

Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994–998. DOI: 10.1016/j.foodchem.2009.01.037 Search in Google Scholar

Pasqualone, A., Costantini, M., Coldea, T. E., & Summo, C. (2020). Use of Legumes in Extrusion Cooking: A Review. Foods, 9(7), 1–17. DOI: 10.3390/foods9070958 Search in Google Scholar

Popova, A., & Mihaylova, D. (2019). Antinutrients in Plant-based Foods: A Review. The Open Biotechnology Journal, 13(1), 68–76. DOI: 10.2174/1874070701913010068 Search in Google Scholar

Rakcejeva, T., Skudra, L., & Iljins, U. (2006). Biological value changes in wheat, rye and hullless barley grain during biological activation time. Latvijas Lauksaimniecibas Universitate -Raksti, 18(18), 25–33. Search in Google Scholar

Ranganathan J., Waite R., Searchinger T., Hanson C. (2018, December). How to Sustainably Feed 10 Billion People by 2050, in 21 Charts, Retrieved April 10, 2025, from: https://www.wri.org/insights/how-sustainably-feed-10-billion-people-2050-21-charts. Search in Google Scholar

Roland, W. S. U., Pouvreau, L., Curran, J., Van De Velde, F., & De Kok, P. M. T. (2017). Flavor aspects of pulse ingredients. Cereal Chemistry, 94(1), 58–65. DOI: 10.1094/CCHEM-06-16-0161-FI Search in Google Scholar

Roosta, F., & Hematian Sourki, A. (2024). Techno-functional, physicochemical and thermal characteristics of black chickpeas aquafaba under ultrasound pre-processing. Heliyon, 10(22). DOI: 10.1016/j.heliyon.2024.e40149 Search in Google Scholar

Sedó Molina, G. E., Ras, G., Barone, G., Fernández-Varela, R., Felix da Silva, D., Jacobsen, C., … Heiner Bang-Berthelsen, C. (2024). Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend. Food Research International, 197(September). DOI: 10.1016/j.foodres.2024.115200 Search in Google Scholar

Senanayake, D., Torley, P. J., Chandrapala, J., & Terefe, N. S. (2023). Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes. Fermentation, 9(7). DOI: 10.3390/fermentation9070635 Search in Google Scholar

Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408–3423. DOI: 10.1007/s13197-016-2328-3 Search in Google Scholar

Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae). Food Bioscience, 13(May 2018), 60–68. DOI: 10.1016/j.fbio.2015.12.007 Search in Google Scholar

Shi, Y., Singh, A., Kitts, D. D., & Pratap-Singh, A. (2021). Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates. Lwt, 150(March), 111927. DOI: 10.1016/j.lwt.2021.111927 Search in Google Scholar

Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2017). Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Research International, 101(June), 1–16. DOI: 10.1016/j. foodres.2017.09.026 Search in Google Scholar

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158. Search in Google Scholar

Tarasevičienė, Ž., Viršilė, A., Danilčenko, H., Duchovskis, P., Paulauskienė, A., & Gajewski, M. (2019). Effects of Germination Time on the Antioxidant Properties of Edible Seeds. CYTA - Journal of Food, 17(1), 447–454. DOI: 10.1080/19476337.2018.1553895 Search in Google Scholar

Trindler, C., Annika Kopf-Bolanz, K., & Denkel, C. (2022). Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing. Food Chemistry, 376(December 2021). DOI: 10.1016/j.foodchem.2021.131892 Search in Google Scholar

Troszyńska, A., & Ciska, E. (2002). Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity. Czech Journal of Food Sciences, 20(1), 15–22. DOI: 10.17221/3504-cjfs Search in Google Scholar

Tshovhote, N. J., Nesamvuni, A. E., Raphulu, T., & Gous, R. M. (2003). The chemical composition, energy and amino acid digestibility of cowpeas used in poultry nutrition. South African Journal of Animal Science, 33(1), 65–69. DOI: 10.4314/sajas.v33i1.3739 Search in Google Scholar

Tulbek, M. C., Lam, R. S. H., Wang, Y. C., Asavajaru, P., & Lam, A. (2017). Pea: A Sustainable Vegetable Protein Crop. Sustainable Protein Sources, 145–164. DOI: 10.1016/B978-0-12-802778-3.00009-3 Search in Google Scholar

Vara-Ubol, S., Chambers, E., Chambers, D. H. (2004). Sensory Characteristics of Chemical Compounds Potentially Associated wtih Beany Aroma in Foods. Journal of Sensory Studies, 19, 15–26. Wei, X., Wanasundara, J. P. D., & Shand, P. (2022). Search in Google Scholar

Short-term germination of faba bean (Vicia faba L.) and the effect on selected chemical constituents. Applied Food Research, 2(1), 100030. DOI: 10.1016/j.afres.2021.100030 Search in Google Scholar

Xing, Y., Ma, J., Yao, Q., Chen, X., Zang, J., & Zhao, G. (2022). The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk. Foods, 11(4). DOI: 10.3390/foods11040557 Search in Google Scholar

Zhang, K., Zhang, C., Zhuang, H., Liu, Y., Feng, T., & Nie, B. (2021). Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS. Journal of Food Quality, 2021. DOI: 10.1155/2021/6533083 Search in Google Scholar

Zink, J. I., Zehnder-Wyss, O., Dällenbach, D., Nyström, L., & Windhab, E. J. (2024). Enzymatic degradation of pea fibers changes pea protein concentrate functionality. Current Research in Food Science, 8(April). DOI: 10.1016/j. crfs.2024.100744 Search in Google Scholar

Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, Biotechnology, Plant Science, Ecology