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

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Title: Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.
Authors: Goertzen, Alexandre D.1,2 (AUTHOR), Ryland, Donna1 (AUTHOR), Shariati‐Ievari, Shiva2 (AUTHOR), Pitura, Karen3 (AUTHOR), Bourré, Lindsay3 (AUTHOR), Asavajaru, Praiya4 (AUTHOR), Rajagopalan, Nandhakishore4,5 (AUTHOR), Samaranayaka, Anusha G. P.6 (AUTHOR), Polley, Brittany4 (AUTHOR), Bhowmik, Pankaj4 (AUTHOR) Pankaj.Bhowmik@nrc-cnrc.gc.ca, Aliani, Michel1,2 (AUTHOR) Michel.Aliani@Umanitoba.ca
Source: Journal of Food Science (John Wiley & Sons, Inc.). Dec2025, Vol. 90 Issue 12, p1-33. 33p.
Subjects: Pea proteins, Flavor, Processed foods, Plant proteins, Product acceptance, New product development, Bread, Sensory perception
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 concentrations. eNose analysis correctly predicted YP ingredient identities with 69.5% accuracy and distinguished treated flours from other YP ingredients. Pan breads using two YPI ingredients (YPI‐1 and YPI‐2) predicted to produce strong off‐flavors, the two heat‐treated flours and a wheat flour (WF) control were prepared. Breads were evaluated for proximate composition, consumer acceptance, descriptive sensory attributes, and instrumental color. YPI‐1 bread was significantly less acceptable overall than WF (p < 0.001) and showed higher pea aroma and flavor (p < 0.001). YPI‐2 bread had a denser texture (p < 0.05) and significantly higher wheaty aroma (p < 0.01). Breads made with YP‐IR and YP‐RF performed closest to the WF control. The heat‐treated YP flours demonstrated the greatest potential as pan bread additives. YPI samples were associated with undesirable sensory characteristics. Analyses of the raw YP ingredients effectively predicted sensory differences, highlighting the usefulness of these methods as screening tools during product development. Practical Applications: This research shows that different value‐added yellow pea ingredients can introduce a range of flavors into food matrices, and that flavoromics tools can assist with product development. The two heat‐treated yellow pea flours were identified as the best options for bread making because they were less related to pea aroma and flavor in the final product. These findings can help bakers and food manufacturers choose pea ingredients that make high‐protein breads taste better. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.
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– Name: Abstract
  Label: Abstract
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  Data: 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 concentrations. eNose analysis correctly predicted YP ingredient identities with 69.5% accuracy and distinguished treated flours from other YP ingredients. Pan breads using two YPI ingredients (YPI‐1 and YPI‐2) predicted to produce strong off‐flavors, the two heat‐treated flours and a wheat flour (WF) control were prepared. Breads were evaluated for proximate composition, consumer acceptance, descriptive sensory attributes, and instrumental color. YPI‐1 bread was significantly less acceptable overall than WF (p &lt; 0.001) and showed higher pea aroma and flavor (p &lt; 0.001). YPI‐2 bread had a denser texture (p &lt; 0.05) and significantly higher wheaty aroma (p &lt; 0.01). Breads made with YP‐IR and YP‐RF performed closest to the WF control. The heat‐treated YP flours demonstrated the greatest potential as pan bread additives. YPI samples were associated with undesirable sensory characteristics. Analyses of the raw YP ingredients effectively predicted sensory differences, highlighting the usefulness of these methods as screening tools during product development. Practical Applications: This research shows that different value‐added yellow pea ingredients can introduce a range of flavors into food matrices, and that flavoromics tools can assist with product development. The two heat‐treated yellow pea flours were identified as the best options for bread making because they were less related to pea aroma and flavor in the final product. These findings can help bakers and food manufacturers choose pea ingredients that make high‐protein breads taste better. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Science (John Wiley &amp; Sons, Inc.) is the property of John Wiley &amp; Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=190473837
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      – Type: doi
        Value: 10.1111/1750-3841.70724
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      – Code: eng
        Text: English
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        PageCount: 33
        StartPage: 1
    Subjects:
      – SubjectFull: Pea proteins
        Type: general
      – SubjectFull: Flavor
        Type: general
      – SubjectFull: Processed foods
        Type: general
      – SubjectFull: Plant proteins
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      – SubjectFull: Product acceptance
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      – SubjectFull: New product development
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      – SubjectFull: Bread
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      – SubjectFull: Sensory perception
        Type: general
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      – TitleFull: Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.
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            – D: 01
              M: 12
              Text: Dec2025
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