Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Cosson, Audrey; Blumenthal, David; Descamps, Nicolas; Souchon, Isabelle; Saint-Eve, Anne

doi:10.1016/j.foodres.2021.110151

Cited by 14 publications

(19 citation statements)

References 115 publications

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“…The perception of glucose oligomers and polymers with average degree of polymerization of 7, 14, and 44 was described as starchy rather than sweet (Lapis et al, 2016). A fraction of pea protein isolate comprised of soluble protein and protein-bound compounds was perceived to have an aroma characteristic of cereals by Cosson et al (2021). In the present review, a cereal characteristic is regarded as floury/starchy based on findings from Lapis et al (2016) as discussed under Section 2.1.2.1.…”

Section: Floury/starchymentioning

confidence: 92%

“…The influence of the level of inclusion of a material on the intensity of the perception of an attribute may depend on the type of (sub)attribute being assessed as demonstrated in studies by Bruno et al (2019), Cosson et al (2021), and Paladugula (2020) and described in the following text. A pasta product containing flour from either sprouted or nonsprouted chickpea at 20% or 40% level of incorporation exhibited sweetness, saltiness, bitterness, and earthiness, with pasta containing 40% sprouted chickpea flour exhibiting a significantly higher intensity of earthiness (Bruno et al, 2019).…”

Section: Influence Of Pulses and Their Derived Ingredients On Sensory...mentioning

confidence: 98%

“…Therefore, in the present review, the term cereal is considered to be related to starchy/floury as described in Section 2.1.2.4. The potato subdescriptor proposed by Cosson et al (2021) has been used in different studies as a reference for subdescriptors of beany, namely cooked vegetable, earthy, musty/dusty, and musty/earthy (Malcolmson et al, 2014;Mishra et al, 2017;Vara-Ubol et al, 2004). Considering the discussion on some of the subdescriptors of beany proposed by Cosson et al (2021), the authors of the current review have adopted the subdescriptors of the beany attribute presented by Vara-Ubol et al (2004).…”

Section: Beanymentioning

confidence: 99%

“…Not only do the proteins of pulses influence bitterness, the type of protein and protein‐bound compounds play significant roles as revealed by Cosson et al. (2021) who fractionated pea protein isolates and assessed their bitterness. A series of processes including solubilization of the isolates, centrifugation, filtration, and membrane separation (10 kDa MWCO) resulted in pellet, retentate, and permeate fractions, which were characterized by mainly insoluble protein, soluble protein with protein‐bound compounds, and <10 kDa small soluble compounds, respectively.…”

Section: Sensory Assessment Of Pulsesmentioning

confidence: 99%

“…Saltiness was perceived in different fractions of pea protein isolates which were comprised of insoluble protein, soluble protein and protein‐bound compounds, and small soluble compounds (Cosson et al., 2021). The higher the sodium content in a fraction, the greater was the intensity of the perceived saltiness.…”

Section: Sensory Assessment Of Pulsesmentioning

confidence: 99%

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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse‐ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check‐all‐that‐apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant‐based foods and their increasing appeal to the food industry.

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Section: Floury/starchymentioning

confidence: 92%