Sensory quality and waterbinding capacity in different plant proteins

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Sensory quality and waterbinding capacity in different plant proteins

Margit D. Aaslyng , Susanne B. Laugesen, Sandra Dethlefsen (sade@pha.dk) University College Absalon, Søndre stationsvej 30, 4200 Slagelse

Results

A dose-response effect was seen, as the low protein concentra- tion was situated closer to the reference than the high protein concentration.

Hemp- 70% was the most neutral flavor.

Pea protein was mainly described by pea flavor.

Quinoa had a smoked flavor and a bitter taste

Quinoa and lupine had the highest WBC at room temperature.

WBC of fava bean and pea protein increased with increasing temperature.

Lupine had a constant WBC.

Aim

To describe plant protein by their sensory quality and water binding ca- pacity to give guidelines for further product development.

Methodology

Six different proteins: hemp 50%protein, hemp 70%protein, quinoa, pea protein concentrate, lupin, fava beans.

A descriptive analysis by a trained sensory panel us- ing 5% and 10% protein in potato mash

Water binding capacity was assessed at room tem- perature, 55°C, 65°C and 75°C

Conclusion

A clear difference between the proteins was seen in the sensory profile (figure 1) as well as in the WBC

(figure 2). This should be taken into account when designing products. Some of the proteins are mostly

suitable to products in which the taste either is desired or can be masked, while others are more flexible as

they have a more neutral taste. If the WBC is high, the juiciness of the products could be higher, while a low

WBC could give a more dry and perhaps crunchy texture.