Fecha de publicación: -- Fuente: "milk OR dairy products" Food Chem. 2026 Nov 6;533(Pt 2):151958. doi: 10.1016/j.foodchem.2026.151958. Online ahead of print.ABSTRACTCombining multiple plant protein isolates (PPIs) in plant-based milk alternatives (PBMAs) may be able to increase protein concentration while avoiding specific negative sensory properties from single PPIs. This study employed a two-stage approach using soy, pea, and lupin protein isolates (4% w/v total). First, a simplex centroid mixture design combined with descriptive sensory analysis (n = 8) was used to evaluate the sensory characteristics of protein blends, which identified four formulations with relatively neutral sensory profiles through multivariate analysis. Selected formulations were then subjected to industrial UHT processing and compared with non-UHT counterparts using descriptive sensory analysis, volatile profiling (GC-MS), and particle size measurements. UHT samples exhibited smaller particle size (D4,3 = 1.54-1.74 μm) and were perceived more homogenous with reduced beany/floury attributes. Descriptive sensory analysis identified soy-pea or soy-dominant ternary blends for developing protein-enriched PBMAs with relatively neutral sensory profiles and reduced perception of undesirable attributes.PMID:43002937 | DOI:10.1016/j.foodchem.2026.151958