Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

Caren Tanger, Florian Utz, Andrea Spaccasassi, Johanna Kreissl, Jannika Dombrowski, Corinna Dawid, Ulrich Kulozik

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

With increasing diet-related health issues and awareness of climate change, the demand for sustainable protein-based fat replacer increases. In this study, the impact of the incorporation of pea and potato protein microparticles in fat-reduced (−50%) milk desserts was tested texturally and sensorically. The incorporation of pea protein microparticles led to a harder texture and higher adhesiveness and creaminess, whereas these attributes were decreased by the incorporation of potato protein microparticles. Nevertheless, in both pea and potato milk desserts, an unwanted grassy, green, bean-like aroma was additionally perceived. For the potato milk dessert, further taste attributes such as bitterness and astringency were also disadvantageously impacted. Even though both potato and pea proteins are plant proteins, they have to be processed differently to obtain the desired results and to be suitable for different food applications.

Original languageEnglish
Pages (from-to)169-179
Number of pages11
JournalACS Food Science and Technology
Volume2
Issue number1
DOIs
StatePublished - 21 Jan 2022

Keywords

  • extrusion cooking
  • fat replacement
  • plant protein
  • protein interaction
  • sensory flavor profile analysis

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