A Development of Plant-Based Protein Drink and Its Stability During Storage
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Abstract
This research aimed to develop plant-based protein drinks with a protein source from peas. Four types of stabilizers were studied, glyceryl monostearate (GMS), sodium alginate (SA), guar gum (GG), and locust bean gum (LBG). It was found that the product with GMS formula had the best properties in terms of viscosity, color values, and stability, which were significantly different from theother formulas.The GMS formula was then used to study product quality during storage at 4-5°C for 12 days. It was found that the product turned darker and was slightly stratified, with unchanged pH and the same quantity of microorganisms in accordance with the benchmark throughout the storage period. Therefore, it can be concluded that the product was stable and safe in terms of microbial safety, and it could be stored for at least 12 days in a chiller. According to the results of nutritional analysis, it was found that one serving size (180 mL) of this product contained low fats (2 g) and high protein (8 g). It was also a source of vitamin D and calcium, which were required for bone strengthening and maintenance. The product also contained nine types of essential amino acids, including branched-chain amino acids required for muscle strengthening and repair.
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References
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