Influence of pre-treatment of raw materials on the functional and technological properties of plant milk

Technical regulations and development programs of biotechnology in Russian Federation indicate the need of obtaining new generation products with specified quality characteristics that comply to the principles of healthy nutrition. To solve this problem, it is necessary to evaluate the use of alternatives of plant origin to cow's milk - in the future, this can serve as a basis for creating a line of functional foods. These facts confirm the need of expediency of studying the properties of plant materials and plant-based milk. The purpose of this study was to evaluate the effect of pre-treatment of raw materials on the functional and technological properties of plant-based milk. Various types of plant-based milk obtained from pumpkin seeds, green buckwheat, lentils, soybeans, peas, and oats were used as an object of study. For the experimental part of the work, standard methods were used: physicochemical parameters of experimental samples (pH, mass fraction of fat, protein, carbohydrates, mass fraction of solids), determination of foamability and foam stability. Based on the data obtained, conclusions were drawn about the significant effect of pre-treatment of plant materials on the physico-chemical parameters of plant dispersions. The obtained research results combine data on the foaming properties and foam stability of various types of plant dispersions, allowing this factor to be taken into consideration while working with this type of raw material. Conclusions are drawn on the influence of such methods of pre-treatment of plant materials as pre-roasting, freezing, exposure to ultrasound in two modes on the physicochemical parameters of plant dispersions. The study of foaming processes makes it possible to predict the behavior of dispersions of both as an authentic product and a component of various mixtures, as well as to obtain a high-quality product with the required characteristics.