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<p>The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1–0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9–15%, w/v) was incorporated in the samples (FPBH<sub>9</sub>, FPBH<sub>12</sub> and FPBH<sub>15</sub>). The addition of XG and honey significantly (<i>p</i> ≤ 0.05) affected the beverage samples’ physicochemical characteristics, particle size, and FTIR spectra. Beverage samples showed a shear-thinning behavior and higher apparent viscosity than PE. Based on sensory analysis, FPBH<sub>12</sub> scored highest on the nine-point hedonic scale. The beverage showed shelf stability for up to 12 days under refrigerated conditions. This novel formulation can serve as a novel beverage alternative for lactose-intolerant individuals.</p>

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Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum

  • 期刊论文

  • 发表日期：

    2025年2月10日

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  • Aditi,
  • Jaspreet Kaur,
  • Kamaljit Kaur,
  • Jagbir Rehal

摘要

The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1–0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9–15%, w/v) was incorporated in the samples (FPBH9, FPBH12 and FPBH15). The addition of XG and honey significantly (p ≤ 0.05) affected the beverage samples’ physicochemical characteristics, particle size, and FTIR spectra. Beverage samples showed a shear-thinning behavior and higher apparent viscosity than PE. Based on sensory analysis, FPBH12 scored highest on the nine-point hedonic scale. The beverage showed shelf stability for up to 12 days under refrigerated conditions. This novel formulation can serve as a novel beverage alternative for lactose-intolerant individuals.