Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

Abstract

With increasing diet-related health issues and awareness of climate change, the demand for sustainable protein-based fat replacer increases. In this study, the impact of the incorporation of pea and potato protein microparticles in fat-reduced (−50%) milk desserts was tested texturally and sensorically. The incorporation of pea protein microparticles led to a harder texture and higher adhesiveness and creaminess, whereas these attributes were decreased by the incorporation of potato protein microparticles. Nevertheless, in both pea and potato milk desserts, an unwanted grassy, green, bean-like aroma was additionally perceived. For the potato milk dessert, further taste attributes such as bitterness and astringency were also disadvantageously impacted. Even though both potato and pea proteins are plant proteins, they have to be processed differently to obtain the desired results and to be suitable for different food applications.

Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

“…In materials with strong gel-like characteristics, the G′ is nearly independent of angular frequency ( García-Ortega et al, 2021 ). Accordingly, Tanger et al (2021) observed a lower frequency dependence and a higher G′ in a model milk dessert where 50% of fat was replaced by pea protein and reported more gel-like characteristics caused by more stabilizing interactions in these products. Additionally, researchers have elucidated the role of milk fat in rheological characteristics of dairy products.…”

“…Use of HPH to increase water-binding capacity and gel firmness has been reported in different products such as acid-coagulated yoghurts ( Serra et al, 2009 ), fresh cheeses ( Zamora et al, 2011 ), and yoghurts prepared from soymilk ( Ferragut et al, 2009 ). Tanger et al (2021) observed that incorporation of pea protein microparticles led to an increase in hardness, adhesiveness, and creaminess in the fat-reduced model milk dessert. Thus, the ability of the UST to alter the rheological properties of dispersions could also be utilized in development of fat-reduced products such as low-fat ice cream, salad dressings, yoghurt, sauces, and others.…”

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System

“…The intermolecular forces of heat-induced composite gels were analyzed using the method described by Tanger et al and Tanger et al [ 30 , 31 ] with some modifications. In blocking the different forces between gel protein molecules by different chemical reagents as a principle, the following was done.…”

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

“…Moreover, XG delays soy protein molecular movement, stabilizes the protein, and protect aggregation in the ice cream matrix. Tanger et al (2022) produced fat-reduced milk desserts by substituting 50% (w/w) of fat content in recipe by pea and potato protein microparticles. It was found that the pea protein enhanced gelling properties, higher adhesiveness, and creaminess in a better manner than the potato protein.…”

“…Moreover, addition of plant oil, plant protein, or fish protein negatively affected the sensory properties, such as fishiness, grassiness, greenishness, and bean-like off-notes, of plant proteins. Therefore, these challenging problem must be investigated in the future studies (Mayengbam et al, 2021;Shi and Li, 2021;Tanger et al, 2022).…”