Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. A water-based beverage with 8% bean flour was boiled for 5 min. 1.5% of rapeseed oil
