Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

Xu, Minwei; Zhao, Jin; Gu, Zixuan; Rao, Jiajia; Chen, Bingcan

doi:10.1016/j.foodchem.2020.126184

Cited by 78 publications

(54 citation statements)

References 24 publications

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“…In the case of pea seeds, germination (up to 5 days) enhanced nutritional value and functional properties (emulsion activity and stability, foaming capacity and foam stability) (Setia et al, 2019). Xu et al (2020) indicated that germination longer than one day increased the beanyrelated odours (including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1hexanol, and 2-pentyl-furan) in protein-enriched flours, probably due to the increased activity of lipoxygenase on unsaturated lipid or as a consequence of the release of beany-related volatiles originally bound with protein (Xu, Jin, Gu, Rao, & Chen, 2020;Xu et al, 2019). Although not a new technology, fermentation processes have been used on pulses and particularly on peas to improve protein digestibility to reduce the levels of anti-nutrients compounds (e.g.…”

Section: Pre-processing: For a Better Functionalitymentioning

confidence: 99%

“…In particular protein structure and integrity might be hindered leading to the formation of large aggregates of insoluble proteins . Conversely, the whole process may induce the mitigation of volatile compounds initially present in pea flours (77 compounds were removed out of 124 volatile compounds) (Xu et al, 2020(Xu et al, , 2019. In fact, 19 new volatile compounds were formed during extraction but none of them contributed in intensifying the beany flavor (Xu et al, 2020).…”

Section: Wet Extraction: the Alkaline Extraction-isoelectric Precipitmentioning

confidence: 99%

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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Boukid

Rosell

Castellari

2021

Trends in Food Science & Technology

179

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Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20-25% protein), concentrate (50-75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and Approach:In this perspective, this review offers the lastest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key Findings and Conclusions:Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.

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Section: Pre-processing: For a Better Functionalitymentioning

confidence: 99%

Section: Wet Extraction: the Alkaline Extraction-isoelectric Precipitmentioning

confidence: 99%

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Boukid

Rosell

Castellari

2021

Trends in Food Science & Technology

179

View full text Add to dashboard Cite

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“…Vanilla pods with less than 38 weeks of maturation possessed less volatile components, while vanilla pods matured for 42 weeks contained increased levels of 3-octen-2-one, 1-octanol, and phenylethyl alcohol. Xu et al [16] noted that the aroma of 3-octen-2-one contributes to the earthy smell and phenylethyl alcohol possesses a floral scent or a rose aroma [13]. However, the percentage of these components were not high.…”

Section: Different Harvest Maturitymentioning

confidence: 99%

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

et al. 2021

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Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to produce its own supply of vanilla. In this study, headspace solid-phase microextraction (HS-SPME) combined with GC-FID and GC-MS was used to analyze the volatile components of vanilla from different origins produced in Taiwan under different cultivation and processing conditions. The results of our study revealed that when comparing different harvest maturities, the composition diversity and total volatile content were both higher when the pods were matured for more than 38 weeks. When comparing different killing conditions, we observed that the highest vanillin percentage was present after vanilla pods were killed three times in 65 °C treatments for 1 min each. From the experiment examining the addition of different strains, the PCA results revealed that the volatiles of vanilla that was processed with Dekkera bruxellensis and Bacillus subtilis was clearly distinguished from which obtained by processing with the other strains. Vanilla processed with B. subtilis contained 2-ethyl-1-hexanol, and this was not detected in other vanillas. Finally, when comparing the vanillin percentage from seven different regions in Taiwan, vanilla percentage from Taitung and Taoyuan Longtan were the highest.

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“…Tofu dregs flour substitute in the making of honeycomb cake influence the caramel's distinct aroma; where more flour substitute being used, less caramel aroma will be released, and the unpleasant smell of the tofu dregs will be more apparent. This is due to the lipoxidase enzyme hydrolise or separating soy fat into compounds that release unpleasant aroma (Xu, Jin, Gu, Rao, & Chen, 2020).…”

Section: Aromamentioning

confidence: 99%

“…This is due to the base ingredient of the flour substitute itself: soybeans, which can be recognised during the eating. The lipoxide enzyme in the soybeans produces an unpleasant taste in the cake (Xu et al, 2020).…”

Section: Tastementioning

confidence: 99%

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Faridah

Jannah

Marlis³

2020

FST

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The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

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Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

Cited by 78 publications

References 24 publications

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

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