%0 Generic
%A Nieuwland, Maaike
%A Acierno, Valentina
%A Dijkink, Bert
%A de Jong, Catrienus
%A Hollebrands, Boudewijn
%A Stuertz, Melanie
%A Pouvreau, Laurice
%D 2024
%T Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates
%U 
%R 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8.v1
%K Pulses
%K Processing
%K Off-flavour
%K Technical functionality
%K Oxidation
%X <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.&nbsp;&nbsp;</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.&nbsp;</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>
%I 4TU.ResearchData