Fermenting faba bean protein can swap its 'beany' taste for nutty, umami notes, Copenhagen researchers find
A food-science result on why plant proteins taste odd and how an old technique could fix it.
University of Copenhagen food scientists fermented faba bean protein extracts with selected, well-known bacteria and tracked how the flavour compounds changed, Phys.org reports. Fermentation reduced the "beany" and "green" off-flavours and produced new nutty and umami-like notes; the team says it may also improve protein quality and extend shelf life, and that choosing different bacteria could tailor flavour.
"Consumers want food that resembles what they already know," said senior author Lene Jespersen, a professor in the Department of Food Science.
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Vicia faba
After exploring Ancient technique can improve the bland taste of beans, to get to know the bean itself, start with Vicia faba.
Wikipedia's entry on the broad bean, a legume grown for food and as a cover crop.
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Umami
After exploring Ancient technique can improve the bland taste of beans, for the taste the researchers were chasing, read Umami.
Wikipedia explains umami, or savouriness, one of the five basic tastes found in broths and cooked meats.
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