Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Kaczmarska, Kornelia Teresa; Chandra-Hioe, Maria V.; Frank, Damian; Arcot, Jayashree

doi:10.1016/j.lwt.2017.08.080

Cited by 100 publications

(100 citation statements)

References 28 publications

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“…Achouri et al detected its presence in soy milk and in soy blends and observed changes in its levels during storage, attributing them to further lipid oxidation [ 104 ]. Hexanal is associated with green and beany odors [ 105 ], but also related to rancidity [ 41 ]. Nevertheless, Sides et al stated that, since hexanal is present in oat samples with acceptable flavors, perception of rancidity is not directly linked to the presence of hexanal but to its concentration [ 108 ].…”

Section: Resultsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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Section: Resultsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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“…However, the bread made from pregerminated peas was found to have a less intense aroma and pulse flavor and higher overall acceptability compared to the bread made from untreated peas which had a lower value for acceptability of appearance. Kaczmarska et al () also reported that germination reduced the beany aroma of lupins.…”

Section: Resultsmentioning

confidence: 94%

“…Germination of pulses has been shown to improve the nutritional quality of pulses by increasing nutrient digestibility and bioavailability of vitamins and minerals, reducing levels of antinutritional compounds, and increasing levels of free amino acids and available carbohydrate (Bellaio, Kappeler, Zamprogna Rosenfeld, & Jacobs, ; Devi, Kushwaha, & Kumar, ; Hemalatha, Platel, & Srinivasan, ; Jood & Kapoor, ; Vidal‐Valverde et al, , ). Kaczmarska, Chandra‐Hioe, Frank, and Arcot () reported that germination reduced the beany aroma of lupins while increasing more pleasing aroma characteristics including meaty, brothy, sweet, woody, mushroom, and baked notes. Hsu, Leung, Finney, and Morad () reported that germination adversely affected the baking properties of peas and lentils, but not faba beans.…”

Section: Introductionmentioning

confidence: 99%

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

et al. 2019

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Background and objectives:There is interest in partially replacing wheat flour with pulse flours in bread. However, flavor of pulse flours may be detrimental to the final product. Processing pulses prior to milling, using micronization and pregermination (early seed germination without radicle emergence), was investigated as a way to improve the flavor of yellow pea flour while maintaining or improving flour functionality. Findings: Micronization and pregermination of peas prior to milling resulted in changes to flour particle size, color, and compositional and functional properties of the flours. Peas tempered to 18%-20% and micronized to 105-110°C produced a flour that was similar in baking properties to the flour milled from untreated peas with the exception of crumb firmness and aroma and flavor of the bread. All bread made from micronized peas tended to have reduced crumb firmness and improved aroma and flavor properties compared to bread made with untreated peas. Results for the pregerminated peas showed that the flour had higher starch damage and WAC and lower peak and final viscosities compared to the flour milled from untreated peas. Bread baked from pregerminated peas had lower bread quality in terms of bread scores, volume, crumb color, and C-cell properties, but the bread had reduced crumb firmness and improved aroma and flavor properties, compared to bread made with untreated peas. Conclusions: Both micronization and pregermination were suitable premilling treatments for yellow peas. Pregermination, however, warrants additional research to determine whether flour and baking properties can be improved. Significance and novelty: Pretreating yellow peas using either micronization or pergermination prior to milling were successful in reducing undesirable flavors associated with pea flour. Depending on the treatment and conditions used, flour functionality and bread-baking properties were maintained. K E Y W O R D Sfunctional properties, micronization, pea flour, pregermination, premilling treatment, pulse flour 896 | FROHLICH et aL. | MATERIALS AND METHODS | MaterialsWhole yellow peas were sourced from Avena Foods. Straight grade wheat flour, milled from a grist of Canadian Western Spring Wheat (CWRS) and English wheat, was sourced from Nelstrop William & Co Ltd. Treated and untreated peas were stored for 12 weeks in sealed plastic bags at ambient conditions prior to milling. Milled flours and flour blends (20% pea flour/80% wheat flour) were stored in 20-L food grade plastic pails with lids for 4-8 weeks at 22°C, 50% RH until required for baking. | Methods | Micronizing of peasThree seed moisture conditions (8% or original seed moisture, and 14%-16% and 18%-20% targeted final moisture) How to cite this article: Frohlich P, Young G, Bourré L, et al. Effect of premilling treatments on the functional and bread-baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chem. 2019;96:895-907.

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“…They originate from the degradation of polyunsaturated fatty acids via enzymatic (lipoxygenase) or non‐enzymatic pathways, that is, in the presence of oxygen . The aroma of lupin has been investigated previously, and a large spectrum of odor‐active compounds was identified, for example, alcohols, aldehydes, and esters . Nevertheless, authors focused mainly on raw beans (or beans processed to a limited extent) and lupin proteins, whereas information on the aroma compounds from lupin oil are still lacking.…”

Section: Introductionmentioning

confidence: 99%

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Cited by 100 publications

References 28 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

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