Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
Karolkowski, Adeline | Martin, Christophe | Bouzidi, Emilie | Albouy, Jean-François | Levavasseur, Loïc | Briand, Loïc | Salles, Christian | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Dijon ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Groupe Soufflet | National Agency for Research and Technology, France (ANRT-CIFRE 2019/1744), Regional Council of Bourgogne Franche-Comté, European Regional Development Fund (ERDF), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE).
This article belongs to the Section Sensory and Consumer Sciences.
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Показать больше [+] Меньше [-]Английский. Faba bean (Vicia faba L. minor) is an emerging plant-based ingredient due to its environmental, nutritional and functional benefits. However, like other pulses, it exhibits many off-flavours that limit its consumption. Little is known about the flavour of faba beans, and previous studies have focused on volatile compounds and the overall flavour. In the present study, xanthan gum gels were formulated with crude or heated protein concentrates from three faba bean cultivars and with the addition of oil and/or salt. A trained panel analysed the sensory properties of these gels, and a consumer test was carried out to assess their acceptability. The gels formulated with crude protein concentrates exhibited bitterness and green, metallic and rancid notes that decreased consumer appreciation. The heat treatment promoted pleasant notes such as potato, cereal and haricot bean notes and attenuated the most penalising descriptors associated with off-flavours. Cultivar 2 was characterised by fewer off-flavours and should be preferred over the other cultivars for the formulation of faba bean products. This work provides information on the sensory properties of different cultivars of faba bean concentrates and information likely to help improve their acceptability in the context of the formulation of food intended for humans.
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