The DOI displayed above is for this specific version of this dataset, which is currently the latest. Newer versions may be published in the future. For a link that will always point to the latest version, please use
DOI: 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8

Nieuwland, Maaike; Acierno, Valentina; Dijkink, Bert; de Jong, Catrienus; Hollebrands, Boudewijn et. al. (2025): Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates. Version 2. 4TU.ResearchData. dataset. https://doi.org/10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8.v2

Version 1 - 2024-12-17

Categories

Keywords

Off-flavour Oxidation Processing Pulses Technical functionality

Time coverage

2022-2024

Licence

CC BY 4.0

Interoperability

• RO-Crate Metadata

Export as...

RefWorks BibTeX Reference Manager Endnote DataCite NLM DC CFF

by Maaike Nieuwland, Valentina Acierno , Bert Dijkink , Catrienus de Jong , Boudewijn Hollebrands , Friederike Buerger, Melanie Stuertz , Laurice Pouvreau

Peas and faba beans were processed into protein concentrates by air classification. The impact of toasting on flavour and technical functionality was evaluated by either toasting the protein concentrate or toasting seeds prior to milling. A sensory panel assessed the flavour of the protein concentrates, while analytical measurements quantified volatile and non-volatile compounds. Additionally, technical functionality of the six protein concentrates was investigated.

Protein concentrates from toasted seeds were rated by a sensory panel as having a milder flavour, in line with chemical analysis showing lower levels of volatile and non-volatile oxidation indicators. In contrast, toasting the protein concentrate after air classification had a much smaller effect on flavour. Technical functionality of the samples was hardly affected by toasting.

Toasting the seeds reduced flavour intensity while maintaining technical functionality, making toasting a viable method for producing a bland yet functional protein concentrate, suitable for applications such as meat alternatives.

History

• 2024-12-17 first online

• 2025-06-05 published, posted

Publisher

4TU.ResearchData

Format

xlsx, txt

Organizations

Fresh, Food & Chains, Wageningen University & Research
Laboratory of Organic Chemistry, Wageningen University & Research
Unilever Foods Innovation Centre, Wageningen, The Netherlands
Symrise AG, Holzminden, Germany