Badjona Abraham, Bradshaw Robert, Millman Caroline, Howarth Martin, Dubey Bipro
National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK.
Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK.
Foods. 2023 Jun 1;12(11):2237. doi: 10.3390/foods12112237.
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.
蚕豆作为一种替代性蛋白质来源，已受到消费者和食品行业的广泛关注。风味是阻碍蚕豆在各类产品中应用的主要因素，因为其存在异味。异味是在种子发育和收获后加工阶段（储存、脱壳、热处理和蛋白质提取）氨基酸和不饱和脂肪酸降解产生的。在本综述中，我们讨论了关于蚕豆成分香气的现有知识状况，以及影响风味的各个方面，如品种、加工和产品配方。发芽、发酵和pH调节被认为是改善整体风味和苦味化合物的有效方法。还讨论了在加工过程中控制异味产生的可能途径，以提供有效的策略来限制其影响，并鼓励在健康食品设计中使用蚕豆成分。
