Fermantasyon, baklanın fasulyemsi tadını azaltabilir

Dried faba beans hold roughly 25 g of protein in each 100 g, and the plants grow without nitrogen fertiliser in warm and temperate climates. Yet they end up mostly as animal feed, and a key reason is that their taste falls short of what consumers expect from beef, pork or chicken. Researchers at the University of Copenhagen fermented faba bean protein extracts with selected bacteria and tracked how the make-up of the aroma compounds shifted. Lactic acid bacteria reduced the typical beany off-flavours, while Bacillus bacteria produced fuller, umami-like notes, and nutty flavours also appeared. The study measured aroma compounds rather than asking people to taste the products, but a separate tasting study found that consumers’ perceptions matched the laboratory results. In the study, fermentation also lowered anti-nutritional compounds, and fermentation in general can extend shelf life. According to senior author Professor Lene Jespersen, consumers want familiar flavours, so a plant-based meat alternative should not taste of beans.