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<p>This study investigated the techno-functional and sensory properties of plant-based protein powders formulated with different ratios of pigeon pea and rice proteins. Three formulations (80:20, 65:35, and 50:50 rice protein: pigeon pea protein) were developed and compared with commercial protein powders. Microscopic analysis revealed that pigeon pea protein exhibited a plate-like, porous structure, while rice protein had a more compact, aggregated morphology, influencing bulk density, solubility, and hydration properties. Thermal analysis indicated differences in denaturation behavior, potentially affecting the techno-functional properties of the final formulations. Protein content ranged from 67.4 to 69.6%, significantly higher than a commercial reference (46.9%). Bulk density varied from 0.24 to 0.29&#xa0;g/cm³, while solubility improved in blended formulations (20.2–40.4%) compared to rice protein alone (1.2%). Sensory evaluation showed that all formulated powder beverages were preferred for their appearance and texture, with other attributes comparable to the commercial product. Formulation 3 (50:50) emerged as the optimal blend, achieving the highest protein content (69.9%), enhanced solubility (40.4%), improved wettability (91&#xa0;s), and favorable overall acceptability. These findings highlight the potential of pigeon pea–rice protein blends in developing plant-based protein powders with improved functional and sensory properties, providing a viable alternative to commercial products.</p>

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Techno-functional and sensory properties of pigeon pea–rice protein blends for beverage applications

  • 期刊论文

  • 发表日期：

    2025年4月12日

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  • Gabriela Silva Mendes Coutinho,
  • Priscylla Martins Carrijo Prado,
  • Lizandra Allice Vieira da Silva,
  • Marcella Elyza Teodoro Gonçalves,
  • Vitor Hugo Pacheco Jardim,
  • Alline Emannuele Chaves Ribeiro,
  • Michael T. Nickerson,
  • Márcio Caliari,
  • Manoel Soares Soares Júnior

摘要

This study investigated the techno-functional and sensory properties of plant-based protein powders formulated with different ratios of pigeon pea and rice proteins. Three formulations (80:20, 65:35, and 50:50 rice protein: pigeon pea protein) were developed and compared with commercial protein powders. Microscopic analysis revealed that pigeon pea protein exhibited a plate-like, porous structure, while rice protein had a more compact, aggregated morphology, influencing bulk density, solubility, and hydration properties. Thermal analysis indicated differences in denaturation behavior, potentially affecting the techno-functional properties of the final formulations. Protein content ranged from 67.4 to 69.6%, significantly higher than a commercial reference (46.9%). Bulk density varied from 0.24 to 0.29 g/cm³, while solubility improved in blended formulations (20.2–40.4%) compared to rice protein alone (1.2%). Sensory evaluation showed that all formulated powder beverages were preferred for their appearance and texture, with other attributes comparable to the commercial product. Formulation 3 (50:50) emerged as the optimal blend, achieving the highest protein content (69.9%), enhanced solubility (40.4%), improved wettability (91 s), and favorable overall acceptability. These findings highlight the potential of pigeon pea–rice protein blends in developing plant-based protein powders with improved functional and sensory properties, providing a viable alternative to commercial products.