Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean ( Vicia faba L. minor ) Protein Concentrates

• Published in: Foods Vol. 11; no. 19; p. 3018
• Main Authors: Karolkowski, Adeline, Martin, Christophe, Bouzidi, Emilie, Albouy, Jean-François, Levavasseur, Loïc, Briand, Loïc, Salles, Christian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.09.2022; MDPI
• Subjects: Acceptability; Beans; Biochemistry, Molecular Biology; Bitterness; Broad beans; Cultivars; Emission standards; faba bean; Flavor compounds; Flavors; Flour; Food and Nutrition; Food science; Gels; Haricot beans; Heat; Heat treatment; Heat treatments; Legumes; Life Sciences; Lipids; Mimosaceae; Nitrogen; Nutritional aspects; off-flavours; off-notes; Potatoes; protein concentrate; Proteins; Rancidity; Sensory evaluation; Sensory properties; Vegetables; Vicia faba; Volatile compounds; Xanthan; Xanthan gum; France; Germany; off-flavours; bitterness; faba bean; heat treatment; sensory profile; consumer; off-notes; protein concentrate; Faba bean
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11193018

Faba bean ( L. ) is an emerging plant-based ingredient due to its environmental, nutritional and functional benefits. However, like other pulses, it exhibits many off-flavours that limit its consumption. Little is known about the flavour of faba beans, and previous studies have focused on volatile compounds and the overall flavour. In the present study, xanthan gum gels were formulated with crude or heated protein concentrates from three faba bean cultivars and with the addition of oil and/or salt. A trained panel analysed the sensory properties of these gels, and a consumer test was carried out to assess their acceptability. The gels formulated with crude protein concentrates exhibited bitterness and green, metallic and rancid notes that decreased consumer appreciation. The heat treatment promoted pleasant notes such as potato, cereal and haricot bean notes and attenuated the most penalising descriptors associated with off-flavours. Cultivar 2 was characterised by fewer off-flavours and should be preferred over the other cultivars for the formulation of faba bean products. This work provides information on the sensory properties of different cultivars of faba bean concentrates and information likely to help improve their acceptability in the context of the formulation of food intended for humans.