Abstract
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.
Highlights
The demand for plant-based products is on the rise as consumers become increasingly health-conscious and seek out non-dairy alternatives for dairy products
The specific objectives of this study are: (1) to evaluate the impact of the addition of yeasts on the acidifying activity of lactic acid bacteria (LAB); and (2) to compare the flavor profile of the samples fermented with a pure culture of LAB and the ones fermented with LAB in co-culture with yeasts
We can observe a difference in the tf between two yeast species: there was an increase in the time necessary to reach pH 4.55 for VEGE + KM compared to VEGE + TOR
Summary
The demand for plant-based products is on the rise as consumers become increasingly health-conscious and seek out non-dairy alternatives for dairy products. The food industries are undoubtedly experiencing disruptive pressures in favor of plant-based products and are evolving rapidly to meet consumer needs [3]. Due to their high protein content ranging from 20% to 25%, pulses present an important economic and nutritional interest [4]. As a result of their limited amount of sulfur-containing amino acids (methionine, cystine, and tryptophan), they are often consumed along with cereal grains that have a complementary amino acid profile, i.e., that are rich in sulfur-containing amino acids but deficient in lysine In addition to their high nutritive value, the consumption of pulses
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
