LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal.
J Sci Food Agric. 2021 Apr;101(6):2227-2234. doi: 10.1002/jsfa.10842. Epub 2020 Oct 20.
Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) - traditional Portuguese legume from local producers - to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour.
Throughout the fermentation process, the ascorbic acid and phenolic compounds content - with important nutritional value - increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier.
Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties. © 2020 Society of Chemical Industry.
由于其营养价值和健康特性，西方消费者对东方发酵食品的兴趣日益浓厚。本研究使用传统的葡萄牙当地豆类草豌豆（Lathyrus sativus L.）来制作新的甜豆酱和咸豆酱，以促进其消费和保存。通过分析化学组成、颜色、质地和线性粘弹性行为，比较了新豆酱与传统豆酱（由大豆制成）的演变。
在整个发酵过程中，所有豆酱中的抗坏血酸和酚类化合物含量（具有重要的营养价值）均增加，其中草豌豆甜豆酱增加最多，此外，草豌豆甜豆酱的发酵速度最快，颜色最深。豆酱的质地参数（硬度和粘性）随时间推移而降低：草豌豆甜豆酱的硬度降低最大（51.63 N 降至 6.52 N），大豆甜豆酱的粘性降低最大（27.76 N 降至 3.11 N）。粘弹性模量也降低，反映出所有豆酱内部结构的紧实度降低。然而，草豌豆豆酱的内部系统结构更具结构性，成熟动力学更快，而大豆豆酱的稳定性更早开始。
用草豌豆开发了两种创新的豆酱。4 个月后，草豌豆豆酱的质地参数和粘弹性模量与由大豆制成的对照豆酱相似，表明草豌豆可以用作生产具有潜在健康特性的可持续豆酱的原料。 © 2020 英国化学学会。
