Food Chemistry Advances (Dec 2023)
The effects of ultrasound and high pressure homogenization processes on physiochemical properties of hemp seed milk
Abstract
One of the problems with plant-based milk drinks produced from seeds that are high in protein, such as hemp milk, is coagulating of the proteins with heat treatment. In this case, the effect of the interaction of the methods used in the production of hemp milk is unknown. This study aimed to evaluate the effect of ultrasound (US), high-pressure homogenization (HPH), and a combination of both on the physiochemical properties of hempseed milk production. The optimum conditions for the ultrasound and combined processes were determined using response surface methodology (RSM). In the HPH process (0–200 mPa), the control sample was statistically different (p<0.05) from the applied samples for the responses as L*, a*, b*, TPC, serum separation, and Dx(90). A prediction equation expressing L* response in terms of power and time was found for US-applied 13 trial runs. For HPH+US combined process with 20 trials, a* and Dx(90) responses were found statistically important (p<0.05) for prediction models. For prediction of the US process was determined as 45.86 amplitude with 4.96 min.
