Improving the sensorial properties of pea protein through fermentation
(2023) MTTM01 20231Packaging Logistics
- Abstract
- Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. A screening was performed on a set of cultures obtained from a contract research organization (CRO), starter Culture A, Culture B and Culture C. The best combination was determined based on the volatiles obtained from GC analysis, pH kinetics, and their effects on physicochemical and sensorial properties, with the Culture B being the most suitable. Pre-treatments such as pasteurization and the combination of pasteurization and homogenization were used, and... (More)
- Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. A screening was performed on a set of cultures obtained from a contract research organization (CRO), starter Culture A, Culture B and Culture C. The best combination was determined based on the volatiles obtained from GC analysis, pH kinetics, and their effects on physicochemical and sensorial properties, with the Culture B being the most suitable. Pre-treatments such as pasteurization and the combination of pasteurization and homogenization were used, and the intensity of stirring during fermentation was found to play a crucial role in the physicochemical properties of the pea protein medium. After that the product was again homogenized and pasteurized, with viscosity measurements taken for each process. SDS-PAGE analysis showed signs of albumin hydrolysis. By comparing the reference with the fermented protein chemically, there is a major drop in the protein level, while glycose was mostly utilized for the growth of microorganisms. Sodium and potassium displayed a huge increase due to the caustics used for neutralization. GC analysis was performed in various stages of the process, to determine the volatile compounds and the effect of each process stage. Overall, fermentation had a huge impact on the volatile compound profile, reducing the off flavors of the pea protein. Spray drying mitigates some compounds and increases the levels of hexanal. The use of a lower inlet temperature during spray-drying resulted in decreasing the levels of benzaldehyde. Comparing the proteins that were developed in this experiment with the protein that was developed in CRO they had enhanced volatile profiles. However, during the sensory analysis, the CRO protein was preferred. This is due to the fact of the caustics’ effect that were used during neutralization. From that experiment a process diagram is proposed. Further research needs to be done for the combination of caustics that should be used for neutralization, the optimization of the production process, reduction of the fermentation time and the increase of the production yield. (Less)
- Popular Abstract
- Everyone has tested pea proteins. Admit it, vegan or not, most of the people complain of the characteristic beany and earthy flavor when they are consuming relevant products. But how can we make fermented pea powder even more delicious?By using certain lactic acid bacteria and induce the so-called lactic acid fermentation. That's what this study aimed to find out, building on previous research by FrieslandCampina and produce a pea powder without the off-flavors. Different bacteria supplied from a contract research organization were used for the fermentation and the beany flavor was greatly reduced, by this natural process.
But what other factors played a role in enhancing the sensory properties of the pea powder? Other treatments were... (More) - Everyone has tested pea proteins. Admit it, vegan or not, most of the people complain of the characteristic beany and earthy flavor when they are consuming relevant products. But how can we make fermented pea powder even more delicious?By using certain lactic acid bacteria and induce the so-called lactic acid fermentation. That's what this study aimed to find out, building on previous research by FrieslandCampina and produce a pea powder without the off-flavors. Different bacteria supplied from a contract research organization were used for the fermentation and the beany flavor was greatly reduced, by this natural process.
But what other factors played a role in enhancing the sensory properties of the pea powder? Other treatments were explored, like pasteurization and homogenization. Surprisingly, it was found that the intensity of stirring during fermentation was crucial in shaping the characteristics of the pea protein. As the experiment progressed, the pea powder was analyzed at different stages. They noticed changes in protein levels, and interestingly, sodium and potassium levels shot up due to the chemicals used for neutralization. When the powder was spray dried, the off-flavors had a different profile than before. Even the slightest change in the process could affect the aroma and taste of the product.
The final product was compared to another fermented pea protein. Although, it had better performance in the aroma and taste tests, their protein didn't fare as well in taste preferences. Why? It turned out that the chemicals used for neutralization played a role in this discrepancy, turning the taste of the product into limey, caustic and bitter
Although much was understood about the fermentation and how the whole process affects the taste of a pea protein, more research is needed to fine-tune the final product. These crucial steps will lead to even tastier and more nutritious fermented pea powder.
So, stay tuned as science delves deeper into the secrets of lactic acid fermentation and uncover ways to make our plant proteins not only healthy but also incredibly delicious! (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9124435
- author
- Stamatakis, Antonios LU
- supervisor
- organization
- course
- MTTM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Lactic acid fermentation, fermented pea powder, cultures and screening, physicochemical properties, sensory analysis.
- language
- English
- id
- 9124435
- date added to LUP
- 2023-06-22 10:11:12
- date last changed
- 2023-06-22 10:11:12
@misc{9124435,
abstract = {{Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. A screening was performed on a set of cultures obtained from a contract research organization (CRO), starter Culture A, Culture B and Culture C. The best combination was determined based on the volatiles obtained from GC analysis, pH kinetics, and their effects on physicochemical and sensorial properties, with the Culture B being the most suitable. Pre-treatments such as pasteurization and the combination of pasteurization and homogenization were used, and the intensity of stirring during fermentation was found to play a crucial role in the physicochemical properties of the pea protein medium. After that the product was again homogenized and pasteurized, with viscosity measurements taken for each process. SDS-PAGE analysis showed signs of albumin hydrolysis. By comparing the reference with the fermented protein chemically, there is a major drop in the protein level, while glycose was mostly utilized for the growth of microorganisms. Sodium and potassium displayed a huge increase due to the caustics used for neutralization. GC analysis was performed in various stages of the process, to determine the volatile compounds and the effect of each process stage. Overall, fermentation had a huge impact on the volatile compound profile, reducing the off flavors of the pea protein. Spray drying mitigates some compounds and increases the levels of hexanal. The use of a lower inlet temperature during spray-drying resulted in decreasing the levels of benzaldehyde. Comparing the proteins that were developed in this experiment with the protein that was developed in CRO they had enhanced volatile profiles. However, during the sensory analysis, the CRO protein was preferred. This is due to the fact of the caustics’ effect that were used during neutralization. From that experiment a process diagram is proposed. Further research needs to be done for the combination of caustics that should be used for neutralization, the optimization of the production process, reduction of the fermentation time and the increase of the production yield.}},
author = {{Stamatakis, Antonios}},
language = {{eng}},
note = {{Student Paper}},
title = {{Improving the sensorial properties of pea protein through fermentation}},
year = {{2023}},
}