A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Tekijät: Wang Yaqin, Tuccillo Fabio, Niklander Katariina, Livi Greta, Siitonen Aino, Pöri Pinja, Edelmann Minnamari, Sawadogo-Lingani Hagrtoué, Maina Ndegwa Henry, Jouppila Kirsi, Lampi Anna-Maija, Sandell Mari, Piironen Vieno, Honkapää Kaisu, Sözer Nesli, Coda Rossana, Knaapila Antti, Katina Kati
Kustantaja: ELSEVIER SCI LTD
Kustannuspaikka: London
Julkaisuvuosi: 2024
Journal: Food Hydrocolloids
Tietokannassa oleva lehden nimi: FOOD HYDROCOLLOIDS
Lehden akronyymi: FOOD HYDROCOLLOID
Artikkelin numero: 109692
Vuosikerta: 150
Sivujen määrä: 15
ISSN: 0268-005X
eISSN: 1873-7137
DOI: https://doi.org/10.1016/j.foodhyd.2023.109692
Verkko-osoite: https://doi.org/10.1016/j.foodhyd.2023.109692
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/387200388
This study produced dextran both in situ by fermentation with Weissella confusa A16 and in vitro by isolated W. confusa A16 dextransucrase enzyme, and investigated its effects on the flavor properties of faba bean protein concentrate (FPC) and the corresponding extrudates prepared by high moisture extrusion. Descriptive sensory profiling revealed that the FPC and extrudates had an intense pea odor and flavor, bitter taste, and astringency. Partial least squares regression analysis suggested that the pea flavor was related to the presence of lipidoxidation products such as hexanal, heptanal, and nonanal, whereas the bitterness and astringency were likely linked to vicine, convicine, condensed tannins, and arginine. Fermentation under optimized conditions resulted in low acid formation and sufficient dextran production (1.2% end-product basis), which was effective in masking pea and bitter off-notes and enhancing pleasant flavors in FPC (sweet and fruity) and extrudates (sweet and umami). The sweetness was related to fructose produced during fermentation, and the fruity odor was linked to the generated isoamyl isovalerate and ethyl acetate. The masking effect on pea and bitter off-notes was further confirmed by adding enzymatically synthesized dextran in FPC (1.2% dextran) and extrudates (1% dextran). Overall, fermentation with W. confusa A16 or addition of the enzymatically produced dextran showed potential for masking off-flavors of faba bean-based ingredients and extruded meat alternatives. Furthermore, the fermentation method was associated with nutritional benefits (reduction of anti-nutritional factors, e.g., condensed tannins and verbascose) and the generation of flavor compounds/precursors (e.g., esters and free amino acids).
Ladattava julkaisu This is an electronic reprint of the original article. |  |
