Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

Laaksonen, Oskar; Kahala, Minna; Marsol‐Vall, Alexis; Blasco, Lucía; Järvenpää, Eila; Rosenvald, Sirli; Virtanen, Mika; Tarvainen, Marjo; Yang, Baoru

doi:10.1016/j.foodchem.2020.128852

Cited by 31 publications

(42 citation statements)

References 46 publications

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“…The aroma of condiments produced from fermented water‐cooked bambara groundnut cotyledons was described as pungent (described as ammoniacal in the study), fishy, chocolatey/cocoa, and rancid (Bidemi, 2017). A vinegar‐like aroma was perceived in a lupin liquid extract before and after fermentation to produce a dairy drink analog (Laaksonen et al., 2021). The flavor (aroma was evaluated retronasally in the study; thus, it is regarded as flavor in the present review) of lupin protein isolates pre‐ and post‐fermentation was described as green bell pepper‐like, moldy, beetroot‐like, and popcorn‐like (Schlegel et al., 2019).…”

Section: Sensory Assessment Of Pulsesmentioning

confidence: 99%

“…The aroma of raw and fermented lupin seed flour suspended in water was described as having beany, green; woody, green; and mushroom, soil notes upon gas chromatography-olfactometry (GC-O) evaluation (Kaczmarska et al, 2018a). The beany aroma and flavor were perceived in a lupin liquid extract before and after lactic acid fermentation to produce a dairy drink analog (Laaksonen et al, 2021). Fermented and nonfermented lupin protein isolate exhibited earthy, pea-like, and cooked potato flavors (Schlegel et al, 2019) whereas in a similar study on pea protein isolate by Arteaga et al (2021), earthy, pea-like, and green flavors were reported.…”

Section: Beanymentioning

confidence: 99%

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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse‐ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check‐all‐that‐apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant‐based foods and their increasing appeal to the food industry.

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Section: Sensory Assessment Of Pulsesmentioning

confidence: 99%

Section: Beanymentioning

confidence: 99%

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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“…Fermented legumes have been consumed by humans for centuries [82]. Currently, legume fermentation is widely used in the production of intermediate bakery products (e.g., cookies, pasta, bread), ingredients for Asian cuisine, substitutes for dairy products, and as an ingredient of animal feed [83][84][85][86]. The addition of fermented legumes to food products may improve their technological properties and nutritional value, e.g., by increasing the protein digestibility and mineral availability, reducing the ANFs content, and improving the viscosity of the final product [87][88][89][90][91][92][93][94][95][96][97][98].…”

Section: Fermentation Of Legumes Using Labmentioning

confidence: 99%

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska¹,

Ziarno²

2021

Microorganisms

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Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.

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“…However, the significant amount of protein and fiber and the beneficial effects of its consumption on health have made it gain importance in the food field [8]. The intake of legume proteins is desirable to the detriment of those from meat or dairy products, because legume cultivation is more sustainable [9]. As medicinal properties, studies in the field have shown that it has positive properties on glucose and cholesterol levels [10], has a positive effect on lowering triglycerides, blood pressure, has anti-inflammatory effects and an antioxidant capacity [11].…”

Section: Introductionmentioning

confidence: 99%

“…However, there are also varieties of sweet lupine that contain a very small amount of alkaloids that do not endanger health, such as Lupinusalbus L. (white lupine), Lupinus luteus L. (yellow lupine) and Lupinus angustifolius L. (narrow-leaved lupines) that have been used in food consumption, especially in the Mediterranean area [13,14]. In general, the use of lupine grains in the food industry has similar applications to those of soybeans [9]. In the literature, there have been reported many foods in which lupine flour has been incorporated, such as cheese, sausages, noodles, bread, ketchup, cakes, pizza, spices, jam, etc.…”

Section: Introductionmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

Cited by 31 publications

References 46 publications

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

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