High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility

Abstract

High-protein (15 %) snacks were developed from gelled emulsions using pea or fava bean protein concentrates, virgin olive oil and cinnamon followed by two different thermal treatments, sterilization and pasteurization. The proximate composition, sensory analysis and in vitro digestion of the snacks were carried out. Color, texture and odor acceptability were determined by the thermal treatment, whereas the taste and overall acceptability were determined by the protein type, showing those snacks made with pea protein better acceptability. Volatile compounds analysis showed differences in volatile profile driven by the thermal treatment and protein type. Sterilized snacks showed lower in vitro dry matter (50.2–78.4 %) and protein digestibility (69.70–79.4 %) as compared to pasteurized ones (83–89.3 % and 83.2–87.2, respectively), probably due to the higher compact gel structure of these snacks. These results propose these products suitable to be included in the category of novel animal products substitutes, expanding the range of options within plant-based foods.