Browsing by Subject "off-flavour"

The seeds of faba bean (Vicia faba L.) contain volatile and non-volatile off-flavour compounds which are perceived as beany flavour, bitter taste, or astringent sensation, and which can impair the acceptability and liking of faba bean. The aim of this study was to investigate how hydrocolloids added to faba bean protein concentrate (FPC) affect its bitterness. The hypothesis was that the bitterness of FPC was significantly suppressed by the added hydrocolloids. A sensory evaluation study was conducted for six slurry samples that contained 25 % (w/w) FPC in water and of which five samples contained also one of the following ingredients selected based on preliminary tests: carboxymethyl cellulose, wheat starch, guar gum, NaCl, or sucrose. A trained panel (n = 10) assessed the bitterness and thickness of the samples on a line scale (from 0 = “not at all bitter/thick” to 10 = “very bitter/thick”) in three independent sessions. Additionally, the viscosities and pH of the samples were measured to study the possible changes that occurred during storage of the samples. Only a slight difference was found in the bitterness of the samples. The wheat starch sample was assessed as the least bitter and the thickest in mouth, and it was also the most viscous sample. However, these results need to be looked at critically as the viscosities of the samples decreased during the three-day storage, and as the panelists did not agree on the bitterness ratings of the samples. Hence, further research is needed to better understand the significance of hydrocolloids in masking the bitterness of faba bean.