A new faba bean protein supplement: development and sensory assessment

Abstract

Abstract Pulses have nutritional properties and are known as functional foods due to their content of bioactive compounds. The aim of this research was to develop a protein supplement as a shake, made from commercial faba bean (Vicia faba L.) protein concentrate and natural ingredients and evaluate its acceptability. For that, a shake was prepared from faba bean protein concentrate (Vicia faba L.), whose aminogram was evaluated by ion exchange chromatography and its acceptability evaluated through sensorial tests, using as controls a shake based on vegetable protein and a whey protein. The faba bean protein formulation is sufficient in 7 of the 10 essential amino acids evaluated. The sensory tests showed that the faba bean protein was better evaluated in terms of appearance, color, and aroma as compared to the control samples. The whey protein was better evaluated in terms of flavor and texture, which can be explained by the gritty texture and beany flavor characteristic of legumes, however, there was no significant difference in the preference ordering test, hedonic scale, and purchase intention.