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T1  - Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate 
SN  -  /  
UR  - http://hdl.handle.net/10138/303619 
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A1  - Xu, Yan; Coda, Rossana; Holopainen-Mantila, Ulla; Laitila, Arja; Katina, Kati; Tenkanen, Maija 
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PB  -  
Y1  - 2019 
LA  - eng 
AB  - The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed i... 
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KW  - 416 Food Science; Exopolysaccharides; Dextran; Fava bean protein; Lactic acid bacteria; Fermentation; Rheology; Texture; STRAINS; WHEAT; STREPTOCOCCUS-THERMOPHILUS; WEISSELLA-CIBARIA; GLUTEN-FREE; LACTIC-ACID BACTERIA; SENSORY PROPERTIES; YOGURT; LEUCONOSTOC-CITREUM; MICROSTRUCTURE 
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