TY - DATA T1 - Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates PY - 2024/12/17 AU - Maaike Nieuwland AU - Valentina Acierno AU - Bert Dijkink AU - Catrienus de Jong AU - Boudewijn Hollebrands AU - Melanie Stuertz AU - Laurice Pouvreau UR - DO - 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8.v1 KW - Pulses KW - Processing KW - Off-flavour KW - Technical functionality KW - Oxidation N2 - <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> ER -