Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.

Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion.

B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.

Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in various faba bean, lupin, and pea ingredients.

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties.

Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat alternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingredients nor about the chemical and sensory changes caused by high-moisture extrusion. Therefore, the aim of this work was to describe the flavor of faba bean ingredients and the corresponding extrudates and to understand how their composition affects the perception of sensory attributes.

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion.

Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues.

Bioaccessibility of vitamin B12 synthesized by and from products made with fermented wheat bran extract.

The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade was studied by applying a standard static model. At first, a culture of , fresh or heat-treated, was subjected to assays. Then, food ingredients or products were evaluated for their bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin.

Hormonal Regulation in Different Varieties of Willd. Exposed to Short Acute UV-B Irradiation.

Increased ultraviolet-B (UV-B) due to global change can affect plant development and metabolism. Quinoa tolerates extreme conditions including high UV levels. However, the physiological mechanisms behind its abiotic stress tolerance are unclear, especially those related to UV-B.

Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa () Varieties.

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods.