cff-version: 1.2.0
abstract: "<p>Peas and faba beans were processed into protein concentrates by air classification, and the impact of toasting was evaluated at two different time points: toasting the protein concentrate, and toasting the seeds before milling. The flavour of the protein concentrates was assessed by a sensory panel, while analytical measurements were performed to quantify volatile and non-volatile compounds. Furthermore, technical functionality of the six protein concentrates was investigated. </p><p>Protein concentrates from toasted seeds were rated by the sensory panel as having a milder flavour, in line with chemical analysis that showed lower volatile and non-volatile oxidation indicators. Toasting the protein concentrate after air classification had a much smaller influence on flavour. The technical functionality of the samples was hardly affected by toasting. </p><p>Since flavour was positively affected by toasting the seeds while technical functionality was hardly affected, toasting may be considered in producing a bland but functional protein concentrate.</p>"
authors:
- family-names: Nieuwland
given-names: Maaike
- family-names: Acierno
given-names: Valentina
orcid: "https://orcid.org/0000-0001-9516-2499"
- family-names: Dijkink
given-names: Bert
orcid: "https://orcid.org/0000-0002-1862-0078"
- family-names: de Jong
given-names: Catrienus
orcid: "https://orcid.org/0000-0002-3393-899X"
- family-names: Hollebrands
given-names: Boudewijn
orcid: "https://orcid.org/0000-0001-8865-5631"
- family-names: Stuertz
given-names: Melanie
orcid: "https://orcid.org/0000-0002-0462-7375"
- family-names: Pouvreau
given-names: Laurice
orcid: "https://orcid.org/0000-0003-4121-2483"
title: "Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates"
keywords:
version: 1
identifiers:
- type: doi
value: 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8.v1
license: CC BY 4.0
date-released: 2024-12-17