Interest towards sustainable plant protein based foods is increasing. However, the utilization of fava bean is minor, partly due to unappealing texture of foods with high fava bean concentration. Exopolysaccharides (EPS) produced by lactic acid bacteria have been used as texture modifiers in yogurts and breads. Xu et al (2018) investigated the impact of in situ produced EPS on the rheological and textural properties of fava bean protein concentrate. Rheological and textural parameters were clearly improved and only moderate proteolysis of fava bean protein during fermentation was observed.
These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labelled technology to obtain tailored textures, and it can further enhance the usability of legumes in foods.
Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K., & Tenkanen, M. (2018). Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Research International. https://doi.org/10.1016/J.FOODRES.2018.08.054
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