Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome t...

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Bibliographic Details
Main Authors: Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
pea protein
fermentation
lactic acid bacteria
yeast
beany
green
Online Access:https://www.mdpi.com/2304-8158/9/3/349

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