Fernandez Castaneda, Alejandra
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
The food production system contributes approximately 37 % of global greenhouse gas emissions, with animalbased food generates twice as many emissions as plant-based food. To address this issue and feed a growing population, a shift towards a plant-based diet is recommended. There is an urgent need for the development of more plant-based foods alternatives with high nutritional and sensory qualities. In Sweden, Faba bean and Oat are being increasingly explored as efficient protein crops that can be grow in Swedish climate. This review provides updated insights into the use of faba bean and oat in plant-based food products, including their nutritional profile and anti-nutrients, the functional properties including protein, starch, fibre and lipids. Despite the increasing use of faba bean in plant-based meats and dairy analogues, concerns remain regarding their sensory and anti-nutritional aspects. However, a mixture of faba bean with cereal has shown promising results with desirable attributes.
Nyckelord
Avena sativa; Fermentation; Nutritional properties; Sensory profile; Tempeh; Vicia faba
Publicerad i
Applied food research
2025, volym: 5, nummer: 2, artikelnummer: 101169
Utgivare: ELSEVIER
SLU författare
Langton, Maud
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Zamaratskaia, Galia
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Jihočeská univerzita v Českých Budějovicích
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.afres.2025.101169
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/143208