Flavour aspects of pea and its protein preparations in relation to novel protein foods

L. Heng

Research output: Thesisinternal PhD, WU

Abstract

This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate the flavour aspects of peas and its protein fractions, as being potential ingredients for NPFs. To achieve this objective, the type and amount of flavour compounds from pea flour and pea protein preparations, as well as the stability and sensory characteristics of some of these compounds were investigated. The interactions of flavour compounds and pea protein fractions, as well as the effect of heating and presence of non-protein components on these interactions were also studied. With the results obtained, PROFETAS will be able to provide essential information for food industries and research institutes, to aid in the production of food with superior quality. Food manufacturers can better manipulate their ingredients and processing, optimising production conditions, which in turn lead to cost saving.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Voragen, Fons, Promotor
  • van Boekel, Tiny, Promotor
  • Vincken, Jean-Paul, Co-promotor
Award date3 Jun 2005
Place of PublicationWageningen
Publisher
Print ISBNs9789085041986
Publication statusPublished - 2005

Keywords

  • peas
  • pisum sativum
  • legume protein
  • flavour
  • aroma
  • volatile compounds
  • flavour compounds
  • saponins
  • novel foods

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