Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates

Peas and faba beans were processed into protein concentrates by air classification. The impact of toasting on flavour and technical functionality was evaluated by either toasting the protein concentrate or toasting seeds prior to milling. A sensory panel assessed the flavour of the protein concentrates, while analytical measurements quantified volatile and non-volatile compounds. Additionally, technical functionality of the six protein concentrates was investigated. Protein concentrates from toasted seeds were rated by a sensory panel as having a milder flavour, in line with chemical analysis showing lower levels of volatile and non-volatile oxidation indicators. In contrast, toasting the protein concentrate after air classification had a much smaller effect on flavour. Technical functionality of the samples was hardly affected by toasting. Toasting the seeds reduced flavour intensity while maintaining technical functionality, making toasting a viable method for producing a bland yet functional protein concentrate, suitable for applications such as meat alternatives.

本研究通过气流分级法（air classification）将豌豆与蚕豆加工为蛋白浓缩物（protein concentrates）。为评估烘烤对蛋白浓缩物风味与技术功能特性（technical functionality）的影响，本研究设置两种处理方案：一是对制得的蛋白浓缩物直接进行烘烤，二是先对原料种子进行烘烤后再实施磨粉加工。感官评价小组（sensory panel）对各蛋白浓缩物的风味开展评定，同时通过分析测试定量检测样品中的挥发性与非挥发性化合物（volatile and non-volatile compounds）含量。此外，本研究还对6种蛋白浓缩物的技术功能特性进行了探究。经烘烤原料种子制得的蛋白浓缩物，其风味被感官评价小组评定为更为柔和，该结果与化学分析结果一致——化学分析显示此类样品中挥发性与非挥发性氧化标志物（oxidation indicators）的含量更低。与之相反，若在气流分级法完成后再对蛋白浓缩物进行烘烤，对其风味的影响则微乎其微。所有样品的技术功能特性几乎不受烘烤处理的影响。对原料种子进行烘烤，可在保留蛋白浓缩物技术功能特性的同时降低其风味强度，由此可见，烘烤是制备口感平和且具备功能特性的蛋白浓缩物的可行方法，可应用于肉类替代品（meat alternatives）等场景。