Application of White Sesame (Sesamum indicum L.) Seeds in Plant-Based Beverage Production
In the context of the accelerated growth of lactose intolerance and αS1 casein allergies, as well as vegetarian and vegan lifestyles, a special concern for the research and industrial development of specific food varieties is required. Accordingly, the aim of this study was to provide new findings on the processing of white sesame (Sesamum indicum L.) seeds to obtain plant-based beverages. Six beverage variants were obtained from raw and roasted blanched white sesame seeds intended for use in the catering field, cafes or bars. The samples were characterized by physicochemical phytochemical, and color, and market needs were explored by using an online questionnaire. Roasting positively influenced the bioactive compound content. Blanching has a positive impact on the beverages’ storage stability. pH values for beverages obtained from roasted sesame seeds indicate a slight variation compared to beverages from raw seeds. Even in the absence of stabilizers, all the beverages showed good storage stability.