Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have studied how fava beans could affect the mouthfeel of plant-based foods.
In particular, the researchers investigated protein nanofibrils from fava beans; these are special protein molecules organized into tiny structures, which can have a lasting effect on the texture of foods. To determine how fibrils affect cells under physiological conditions, the study used a cellular model of human oral tactile cells, which play a key role in the perception of texture and the mouthfeel of food and beverages.
The research showed that the nanofibrils roughened the surface structure of the cells without changing their overall elasticity. Furthermore, adding nanofibrils to the cells’ culture medium altered the activity of receptor genes that play a role in the perception of food texture, including receptors that detect fatty acids.
“The outcomes of this study provide a basis for understanding the changing physicochemical properties of PNFs [protein nanofibrils] and their effect on flavor perception by altering mouthfeel and fat properties,” says the study abstract. “This knowledge is important in the development of plant-based texture enhancers for sensory-appealing foods that require consumer acceptance and further promote healthy diets.”
Influencing the perception of texture
Fava beans are rapidly gaining in popularity as an ingredient in plant-based foods. Many companies are now producing fava bean protein isolates as an alternative to soy protein, while research conducted at the University of Helsinki last year claimed to have discovered the ideal fava bean blend for meat alternatives.
Companies are also investigating the use of the legume in a range of other plant-based food applications, from tempeh to cocoa-free chocolate.
“Although our research is still in its early stages, our biophysical and biochemical results already suggest how nanofibrils can influence the perception of texture and fat,” said the study’s principal investigator, Melanie Köhler. “Therefore, we want to deepen our new findings in future experiments and sensory studies. In the long run, we want to find new applications for plant-based nanofibrils to develop sensorially appealing foods with improved texture.”
