Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.

ABSTRACT: Yellow peas (YPs) are a promising source of sustainable plant proteins however, characteristic off-flavors limit consumer acceptance and hinder their use as value-added food ingredients. This study evaluated the compositional and sensory characteristics of fourteen processed YP ingredients to determine their suitability in pan breads. Nine protein isolates (YPIs), three protein concentrates (YPCs), and two heat-treated flours (YP-IR and YP-RF) were analyzed for fatty acid composition, lipoxygenase (LOX) activity, volatile organic compounds (VOCs), and electronic nose (eNose) responses. LOX activity and linoleic acid, a key LOX substrate, differed significantly between YP ingredients. Fifteen VOCs previously linked to off-flavors were identified, with YPIs exhibiting the highest concentrati

SUBMITTER: Goertzen AD 

PROVIDER: S-EPMC12699186 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature