Browsing by Subject "Aistinvarainen arviointi"

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  • Niklander, Katariina (Helsingin yliopisto, 2021)
    Enzyme treatments have been able to reduce the amount of oligosaccharides and phytates in legumes. Enzyme treatment has the potential to improve the sensory properties of the product and reduce the stomach symptoms they cause. The aim of the study was to find out how enzyme treatment affects to the sensory properties of spoonable yogurt-like faba bean and pea-based snack samples. In addition, an online survey was made to map stomach symptoms caused by legumes and to study their effect on the use of legumes and legume foods. The methods used in the study were generic descriptive analysis with a trained panel (11 panelists) and an online survey made with E-lomake (227 respondents). In addition, the benefit data from the second study of the project for pea snacks were used (27 evaluators). In the generic descriptive analysis, there were a total of 6 spoonable snack samples to be examined (3 faba bean samples and 3 pea samples). Both raw materials had a control sample (no enzyme treatment) and two differently enzyme treated samples. In the generic descriptive analysis, the panel evaluated 12 properties from the samples: color, fruity and legume-like odor, runniness, grainy, powderiness, thickness, sweet, bitter, legume-like, bitter aftertaste and total intensity of aftertaste. Enzyme treatment had an effect on texture and mouthfeel properties, but not on taste, color, or odor. As a result of the enzyme treatment, the structure thickened and became smoother. The raw material had an effect on all the properties to be evaluated, except for the legume-like flavor. Enzyme treatment had no effect on the pleasantness of spoonable pea snacks. According to the survey, the most common symptoms caused by legumes were flatulence and bloating. Of the legumes and legume foods, chickpeas and pea soup were the most common foods to cause symptoms. More than half (about 65 %) of the respondents stated that they would definitely or probably eat more legumes if they did not cause stomach symptoms. More than half (67 %) would also be absolutely or probably willing to try enzyme-treated legume foods. Based on the results, it is worth further investigating the effects of enzyme treatment on sensory properties, especially in terms of structure / mouthfeel. In addition, the effect of fermentation on the sensory properties of pea and faba bean spoonable snacks should also be studied, as fermentation has been found to improve the sensory properties and nutritional value of plant-based spoonable snacks. Based on the responses to the survey, there seems to be a demand for legume products that cause less stomach symptoms.
  • Lukkari, Emmi (Helsingin yliopisto, 2021)
    Plant proteins have excellent nutritional quality and their use in food is constantly increasing. Plant protein powders are widely used as raw material for plant protein products. Characterization of the sensory properties of plant protein powders is important for product development. Aim of the study was to study the sensory properties of six different plant protein powders using a descriptive analysis. The aim was to obtain new information about the sensory properties of plant pro-teins. Study was conducted during the COVID-19 pandemic. The intensities of the sensory properties of the plant protein concentrates, i.e., faba bean, brown pea, yellow pea, hemp, flaxseed and pea protein isolate were studied by a generic descriptive analysis. The trained panel created a vocabulary for the sensory properties of plant proteins and sensory profile of 17 properties was formed. The profile included six smell, four texture, two flavor, and five taste-related properties together with suitable reference samples. Assessors evaluated the samples in three separate sessions. The results showed that the brown and yellow peas had very similar profiles. Their typical smell properties were grassy, smell and flavor of fresh pea, sweetness, bitterness and mouth-drying sensation. The bitterness and mouth-drying sensation of the faba bean were strongest of all and it also contained more grain and musty smell compared to the peas. The properties of the pea protein isolate differed from brown and yellow peas because in umami taste and pea-like properties. Oilseeds, i.e., hemp and flaxseed were dominated by a grain and musty smell, as well as rough-ness and sandiness. The smell and flavor properties of the cooked peas were mild in the plant pro-tein samples because the properties of cooked peas are created during the production of plant protein products. Due to the high protein concentration of pea protein isolate it differed most from all the other samples.