Post by Wageningen Food & Biobased Research

🌱🥛Creating sustainable vegan alternatives for meat and dairy is not easy. Our study shows that toasting peas and fava beans is highly effective in reducing off-flavours, such as a beany taste and bitterness. And it has minimal impact on technical functionality. For soy, much research has been done to improve quality and flavour. In this study, researchers Maaike Nieuwland, Valentina Acierno and colleagues looked at crops that are traditionally grown in the Netherlands: peas and fava beans. They compared: 1️⃣ Untoasted bean concentrate 2️⃣ Beans that were toasted before air classification (“toasted beans”) 3️⃣Concentrate that was toasted after air classification (“toasted concentrate”) Flavour was assessed using a sensory panel. Furthermore, off-flavours were measured analytically. Technical functionality was evaluated based on color, solubility, and gelling properties, as well as the extent to which the protein unfolded during toasting. The conclusion is that toasting peas and fava beans is highly effective in reducing off-flavours while maintaining functionality! This approach offers strong potential for a broader range of plant-based protein ingredients—and, ultimately, better-tasting plant-based products in the future. 👉 In this article in Vakblad Voedingsindustrie - Dutch food industry you can dive into the results: https://lnkd.in/epnv_Yby