Alternative approaches to the manufacture of plant protein products from grain legumes

Abstract

A biotechnological method for the modification of grain legume meals (pea, faba bean) is proposed. The essence of this method is the inducing of biochemical processes, which occur at the germination, through the treatment of a meal with an acid protease. Modified meals can replace soybean protein isolate as meat extenders. In particular, the modification of pea meal improves the colour of combined meat products and eliminates their beany off-flavour. The concentration of six-carbon aldehydes in combined sausages is reduced after the modification of pea meal.

Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

“…It is well known that the major factor contributing to the reduction of consumer acceptability of legume products is associated with beany flavour. Some studies have been designed to eliminate this negative attribute altogether in order to increase consumption of legumes (Braudo, Danilenko, Dianova, & Krokha, 2001;Uwaegbute, Iroegbu, & Eke, 2000). As our results showed, germination can be a relevant processing technique for modifying the beany taste note.…”

Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

“…Use of 10 percent pea meal in the development of meat patties improved flavor, color, juiciness and over all acceptability (Nagamallika, Prabhakara-Reddy, & Masthan-Reddy, 2005). Braudo, Danilenko, Dianova, and Krokha, (2001) demonstrated that the use of modified pea meal has improved color and sensory attributes compared to soy protein isolates as a meat extender in sausages and meat pastes.…”