How heat treatment affects a milk alternative made from rice and coconut water
IMAGE: THIS BEVERAGE WITH 5% RICE FLOUR IN COCONUT WATER (LEFT) BECAME SLIGHTLY DARKER AND STICKIER AFTER BEING TREATED WITH HEAT (RIGHT). view more
CREDIT: DIANA C. CASTRO-RODRÍGUEZ
Whether they’re made from soybeans, almonds, oats, or just sourced straight from the cow, milk products must go through heat treatment to prevent harmful bacterial growth and keep them safe. But understanding how these processes affect new, plant-based milk formulations could make the beverages more pleasant to drink as well. Researchers reporting in ACS Omega have discovered how pasteurization and sterilization affects the look and feel of one such drink made from coconut and rice.
Despite the ubiquity of dairy-based foods, many people have some form of lactose intolerance — up to 36% of Americans, according to the National Institutes of Health. As a result, many turn to lactose-free, plant-based alternatives, some of which have added health benefits. For example, one drink under development combines rice flour and coconut water: Rice is hypoallergenic and high in fiber, and coconut water is hydrating and low in calories. To understand how heat treatment might alter this beverage, Jorge Yáñez-Fernández, Diana Castro-Rodríguez and colleagues wanted to test the formulation against two different high-temperature processing steps.
The team used three versions of the beverage, containing either 2%, 5% or 8% rice flour, with coconut water comprising the rest. These were heated either by pasteurization in a water bath at 140 degrees Fahrenheit or by sterilization in an autoclave at almost 250 degrees Fahrenheit. After these treatments, the team found that the starches in the rice flour gelatinized and underwent the Maillard reaction, producing a slightly darkened color and stickier fluid for all three versions. Additionally, the drinks’ acidities increased, and there were fewer sugars, which may alter the way they taste. The team plans to use these results to inform future research into similar, dairy-free, “functional beverages,” including those that could one day contain probiotic, lactic-acid bacteria.
The authors acknowledge funding from the Instituto Politecnico Nacional of Mexico.
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JOURNAL
ACS Omega
ARTICLE TITLE
“Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour”
ARTICLE PUBLICATION DATE
28-Jul-2023
Plant-based protein intake may reduce kidney disease risk
IMAGE: VISUAL ABSTRACT FOR "ASSOCIATION OF PLANT PROTEIN INTAKE WITH RISK OF INCIDENT CKD: A UK BIOBANK STUDY" BY GA YOUNG HEO ET AL: HTTPS://WWW.AJKD.ORG/ARTICLE/S0272-63862300742-4/FULLTEXT IN THIS LARGE, PROSPECTIVE COHORT STUDY, GREATER DIETARY PLANT PROTEIN INTAKE WAS ASSOCIATED WITH A LOWER RISK OF INCIDENT CKD. FURTHER, INTERVENTIONAL STUDIES DEMONSTRATING KIDNEY PROTECTIVE BENEFITS OF PLANT PROTEIN INTAKE ARE WARRANTED. view more
CREDIT: AJKD 2023
Plant-based diets confer various health benefits, including lowering the risk of cardiovascular disease and certain cancers. However, the relationship between plant protein intake and the risk of chronic kidney disease (CKD) remains unclear. This study led by Ga Young Heo aimed to investigate the association between plant protein intake and the development of CKD. Using the UK biobank study data, the researchers found that participants with a higher plant protein intake had a lower risk of developing CKD. This finding suggests that a higher dietary intake of plant-based protein may be beneficial for kidney health and provide insight into dietary interventions to prevent CKD in primary care settings.
ARTICLE TITLE: Association of Plant Protein Intake With Risk of Incident CKD: A UK Biobank Study
AUTHORS: Ga Young Heo, MD, Hee Byung Koh, MD, Hyo Jeong Kim, MD, Kyung Won Kim, MD, Chan-Young Jung, MD, Hyung Woo Kim, MD, Tae Ik Chang, MD, PhD, Jung Tak Park, MD, PhD, Tae-Hyun Yoo, MD, PhD, Shin-Wook Kang, MD, PhD, and Seung Hyeok Han, MD, PhD
DOI: 10.1053/j.ajkd.2023.05.007
JOURNAL
American Journal of Kidney Diseases
ARTICLE TITLE
Association of Plant Protein Intake With Risk of Incident CKD: A UK Biobank Study
ARTICLE PUBLICATION DATE
28-Jul-2023
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