Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.

Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest.

Starter culture growth dynamics and sensory properties of fermented oat drink.

In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used.

Characterisation of chemical, microbial and sensory profiles of commercial kombuchas.

The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and flavoured kombuchas. Our research aimed to characterise the chemical, microbial, and sensory profiles of the commercial kombuchas.

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.

Pea protein dry-fractionated (P), pea protein isolated (P), soy protein isolated (S) and oat protein (O) were combined in four mixes (P_O, P_O, P_P_O, S_O) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of P required higher specific mechanical energy and screw speed to create fibrous texture compared to P and S. P can be conveniently used to produce meat analogues with a protein content of 55 g 100 g, which is exploitable in meat-alternatives formulation.