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.