Development of a Vegan, Protein-Rich, Probiotic Beverage
This project aimed to develop a vegan high-protein probiotic drink with two different tastes. The protein used should have similar quality as whey, amino acid score (AAS) 1.0. One aim was also to detect necessary processing steps. The protein sources studied for this application were oat, pea, pea+rice, hydrolyzed pea, soy, and potato. The protein sources were evaluated based on descriptive sensor