Faba Bean Flavor Effects from Processing to Consumer Acceptability

BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2023). Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods, 12 (11): 2237.

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Abstract

Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.

Item Type:	Article
Uncontrolled Keywords:	0908 Food Sciences; 3006 Food sciences; 3106 Industrial biotechnology
Identification Number:	https://doi.org/10.3390/foods12112237
SWORD Depositor:	Symplectic Elements
Depositing User:	Symplectic Elements
Date Deposited:	13 Jun 2023 11:51
Last Modified:	11 Oct 2023 14:02
URI:	https://shura.shu.ac.uk/id/eprint/32004

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