Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods

Saffarionpour, Shima

doi:10.1007/s11947-023-03148-4

Cited by 13 publications

(3 citation statements)

References 312 publications

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“…'Umami' and 'meaty' attributes could be beneficial for the acceptance of meat analogs, but the lack of these attributes may not be crucial, since it should be possible to add meaty and umami notes to products using flavorings. However, the extrudate samples were described as 'beany' by quite a few participants, implying that the beany flavor, typical of faba and other beans [33,34], needs to be addressed through other means, such as breeding [35], fermentation [36], or enzymes [37]. Nevertheless, the pleasantness of taste of the samples was rated, on average, around the middle of the scale ('neither pleasant nor unpleasant'), suggesting that the samples did not present serious flavor challenges.…”

Section: Discussionmentioning

confidence: 99%

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Knaapila,

Kantanen,

Ramos-Diaz

et al. 2024

Foods

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Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients—flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)—in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as ‘beany’ and ‘tasteless’, but very rarely as ‘bitter’. The most frequently cited attributes for mouthfeel varied between the samples containing 30% (‘tough’, ‘gummy’) and 50% (‘crumbly’, ‘floury’) of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.

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Section: Discussionmentioning

confidence: 99%

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Knaapila,

Kantanen,

Ramos-Diaz

et al. 2024

Foods

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show abstract

“…It is therefore important to take these factors into account when designing NAPS with different flavor profiles. • Food processing: Food processing operations, especially those that involve prolonged heating or fermentation, can cause changes in the flavor profiles of foods (Saffarionpour, 2023;Wang et al, 2022). Some of the original flavors may be lost due to evaporation, chemical degradation, or biochemical transformation.…”

Section: Factors Influencing Flavor Perceptionmentioning

confidence: 99%

Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products

McClements

2024

Comp Rev Food Sci Food Safe

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Many consumers are adopting plant‐centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant‐based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant‐based foods specifically designed to overcome the limitations of current animal product analogs and substitutes: novel animal product substitutes (NAPS). NAPS are designed to contain high levels of nutrients to be encouraged (such as proteins, omega‐3 fatty acids, dietary fibers, vitamins, and minerals) and low levels of nutrients to be discouraged (such as salt, sugar, and saturated fat). Moreover, they may be designed to have a wide range of appearances, textures, mouthfeels, and flavors. For instance, they could be red, orange, green, yellow, blue, or beige; they could be spheres, ovals, cubes, or pyramids; they could be hard/soft or brittle/pliable; and they could be lemon, thyme, curry, or chili flavored. Consequently, there is great flexibility in creating NAPS that could be eaten in situations where animal products are normally consumed, for example, with pasta, rice, potatoes, bread, soups, or salads. This article reviews the science behind the formulation of NAPS, highlights factors impacting their appearance, texture, flavor, and nutritional profile, and discusses methods that can be used to formulate, produce, and characterize them. Finally, it stresses the need for further studies on this new category of foods, especially on their sensory and consumer aspects.

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“…Due to various reasons (health, ethics, religion, animal welfare, natural resources, greenhouse gas emission, market price, etc.) the demand for animal meat alternatives is continually increasing, and in this context, plant protein-based meat analog (MA) is getting special attention [1][2][3][4][5]. Like other typical food items, MA-based food products require cooking/heating before consumption.…”

Section: Introductionmentioning

confidence: 99%

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

Bhuiyan,

Ngadi

2023

Foods

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There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at −18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products’ crust ranged from −20.0 °C to −23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural–chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products.

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Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods

Cited by 13 publications

References 312 publications

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods

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