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, and the impact of toasting was evaluated at two different time points: toasting the protein concentrate, and toasting the seeds before milling. The flavour of the protein concentrates was assessed by a sensory panel, while analytical measurements were performed to quantify volatile and non-volatile compounds. Furthermore, technical functionality of the six protein concentrates was investigated.  Protein concentrates from toasted seeds were rated by the sensory panel as having a milder flavour, in line with chemical analysis that showed lower volatile and non-volatile oxidation indicators. Toasting the protein concentrate after air classification had a much smaller influence on flavour. The technical functionality of the samples was hardly affected by toasting. Since flavour was positively affected by toasting the seeds while technical functionality was hardly affected, toasting may be considered in producing a bland but functional protein concentrate.