Key Topics
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Key Seed Compounds: Review which seed constituents have been associated with off-notes in pulses, their formation mechanisms, and the analytical tools to evaluate them.
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Breeding and Genetics: Learn how innovative breeding techniques and research are leading to improved flavours.
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Processing Technologies and Ingredient Modifications: Discover how optimizing ingredient processing conditions and using advanced equipment can mitigate off-flavours.
- Food Formulation: Explore how pulse ingredients affect the sensory properties of foods in formulation and how the above-noted research can achieve more acceptable flavour profiles.
Course Content
Welcome
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About the Sponsors
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LIVE SESSION: Industry Roundtable and Q&A
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Introduction to Flavour and Pulse Ingredient Processing
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Understanding Flavour in Pea Ingredients
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- Overview of Mitigation Strategies for Beany Flavour in Pea Protein (32:24)
- Unpacking the Complex Nature of Flavour Chemistry in Pea (36:23)
- Impact of Alkaline Extraction and Salt Solubilization on Volatile Flavour Compounds in Pea Protein (36:53)
- The Role of Lipids in Flavour Development of Pea Ingredients (24:54)
Understanding Flavour in Faba Bean Ingredients
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Breeding for Improved Flavour
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Influence of Processing Technologies on Flavour Chemistry of Ingredients
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Improving Sensory Attributes Within Final Food Systems
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- Mitigating Flavour Challenges in Bakery Applications (17:27)
- Thermal Processing Treatments for Use in Burgers and Breads (23:56)
- Development and Culinary Applications of Pulse-Based Miso Ingredients (19:56)
- Soaking, Germination, and Fermentation for Use in Gluten-Free Cookies, Plant-Based Cheeses, and Seafood Analogs (29:40)
- Fermented Grape Ingredients to Reduce the Perception of Bitterness and Enhance Sensory Properties of Pulse-Based Foods (29:08)