Aim of study
To establish a concentration for various plant-protein isolate which indicates an acceptable level of undesirable flavours as perceived by a consumer quality panel.
Why are we researching this?
As consumer preferences shift towards healthier and sustainable dietary choices, PBMAs have gained popularity. However, challenges related to poor nutritional composition especially low protein content, and off-flavour development remain. The addition of protein isolates can in-crease the protein content, however, significantly influence the flavour and overall sensory experience of PBMAs. The main objective is to determine the concentration levels at which these proteins become a factor leading to consumer rejection due to flavour attributes.
