Development and sensory assessment of a new faba bean protein supplement

• DOI: 10.5327/fst.00419
• Publication Date: 2025-05-02T15:54:02Z
• Authors: Priscila DABAGHI; Regina Maria VILELA; Caroline MELLINGER; Kleber BERTÉ; Ligia Alves da COSTA

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