Journal
FOOD RESEARCH INTERNATIONAL
Volume 162, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.112036
Keywords
Faba bean; Meat alternative; High-moisture extrusion; Flavor precursors; Lipid-degrading enzyme; Off-flavor; Flavor-active compound; Generic descriptive analysis; Chemometrics; Sensometrics
Categories
Funding
- Strategic Research Council at the academy of Finland
- EXPRO project (Globally competitive processing technologies for meat alternatives)
- Innovaatiorahoituskeskus Business Finland
- [327698]
- [6901/31/2019]
Ask authors/readers for more resources
Faba bean protein concentrate has a strong taste and pea flavor, while protein isolate has a cereal flavor and off-flavor. High-moisture extrusion induces chemical changes in the ingredients, leading to the formation of various volatile compounds. There is a relationship between sensory attributes and chemical composition.
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingredients nor about the chemical and sensory changes caused by high-moisture extrusion. Therefore, the aim of this work was to describe the flavor of faba bean ingredients and the corresponding extrudates and to understand how their composition affects the perception of sensory attributes. Firstly, faba bean protein ingredients and extrudates were characterized for lipid-degrading enzymatic activities, flavor precursors, and volatile and non-volatile flavor-active compounds. Secondly, sensory profiling was conducted. Thirdly, partial least squares regression was applied to understand the relationship between chemical and sen-sory data. This study showed that faba bean protein concentrate had the strongest taste and aftertaste (respec-tively 7 and 6, on a 0-10 intensity scale), bitterness (6-7), and pea flavor and odor (respectively 6 and 5), whereas faba bean protein isolate had the strongest cereal flavor (4) and odor (4), and off-flavor (2) and off-odor (3). Faba bean flour had the mildest flavor. High-moisture extrusion brought several chemical changes to the ingredients, including the formation of several volatile compounds and inactivation of lipid-degrading enzymes. Only traces of tannins were found in extrudates. The presence of free phenolics, vicine, and convicine was linked to strong taste and aftertaste, bitterness, and a drying sensation of the mouth, whereas lipid oxidation products were related to pea, cereal, and off-odors and flavors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available