Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

Abstract

BACKGROUND Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS Throughout the fermentation process, the ascorbic acid and phenolic compounds content – with important nutritional value – increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties. © 2020 Society of Chemical Industry

Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake

“…Koji was prepared according to Santos, Mansidão, Mota, Raymundo, and Prista (2021) . Briefly, the rice and chestnuts were distributed in perforated aluminium trays lined with cheesecloth, sprinkled with A. oryzae dry spores, and covered with cheesecloth.…”

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

“…The grass pea sweet miso was produced as described by Santos et al (2021) [ 9 ]. Briefly, a grass pea paste obtained from properly washed, soaked and cooked grass peas was mixed with koji and sea salt (10:9:1 mass ratio).…”

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Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

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