Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk.

Calcium-fortified, flavoured faba bean-based milks prepared using faba bean water extract or protein isolate were evaluated for their nutritional, physicochemical, structural, and sensory properties. Faba bean protein isolate-based milks exhibited higher protein content, particle size, and viscosity, whereas extract-based formulations showed greater protein solubility and more saturated colour characteristics. Calcium fortification achieved calcium levels (∼106 mg/100 mL) comparable to fortified commercial plant-based milks, although it also increased particle size (11-27%) and apparent viscosity (53-113%). Structural analyses suggested that the major faba bean protein fractions remained largely preserved after processing, while calcium addition promoted the formation of a more compact matrix structure. Sensory evaluation demonstrated moderate consumer acceptance, with calcium-fortified samples receiving the highest liking scores. These findings provide new insights into the structure-function relationships governing calcium-fortified faba bean-based milk systems and highlight both the potential and formulation challenges associated with the development of acceptable pulse-based dairy alternatives.