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Faba bean is a promising alternative to soybean for production of protein-rich plant-based foods. Increased understanding of the gelling behaviour of non-soy legumes can facilitate development of novel plant-based foods based on other legumes, such as faba bean. A mixture design was used in this study to evaluate the effect of different proportions of protein, starch and fibre fractions extracted from faba beans on gelation properties, texture and microstructure of the resulting gels. Large deformation properties, in terms of fracture stress and fracture strain, decreased as fibre and/or starch replaced protein. In contrast, Young's modulus and storage modulus increased with substitution of the protein. Light microscopy revealed that for all gels, protein remained the continuous phase within the region studied (65-100% protein fraction, 0-35% starch fraction, 0-10% fibre fraction in total flour added). Swollen and deformed starch granules were distributed throughout the mixed gels with added starch. Leaked amylose aggregated on starch and fibre surfaces and in small cavities (

Nyckelord

Protein gelation; Faba bean; Starch; Fibre; Texture; Microstructure

Publicerad i

Food Hydrocolloids
2022, volym: 131, artikelnummer: 107741
Utgivare: ELSEVIER SCI LTD

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

More information

Correction in: Food Hydrocolloids, 2023, Volume 144, Article Number: 109004, DOI: 10.1016/j.foodhyd.2023.109004

Publikationens identifierare

  • DOI: https://doi.org/10.1016/j.foodhyd.2022.107741

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/117321