Impact of fermentation patterns on functional properties of legume-based spreads

The fermentation is known for its ability to enhance the functional and sensory properties of legume-based products, however the outcomes of existing studies lack consistency. The study aimed to compare the functionality of legume-based spreads produced from protein concentrates using different fermentation patterns and starter cultures based on evaluation of DPPH activity, reducing power, volatiles and phenolic compounds.

Brown pea (AB), yellow pea (AY), faba bean (AF) concentrates in proportions 50:50 with Alomix (legume concentrate mix) produced by LTD Aloja-Starkelsen (Latvia) were used in the research. Protein mix were diluted with deionized water (1:5). The legume-based spreads were produced from thermally treated spread base (70 ± 1 °C, 30 ± 5 min) and fermented with Danisco® VEGE 033 (Danisco, Denmark) starter at 37, 40, 43 °C and CHN 22 (Chr. Hansen Holding, Denmark) starter at 22, 26, 30 °C till pH 4.7 ± 0.1. Spreads were analysed for total phenolic content (TPC), tannins, DPPH activity, reducing power and volatile compounds (VOC). During fermentation TPC, tannin concentration, and DPPH activity significantly increase. Samples fermented with CHN 22 starter exhibit up to two-fold increase in aldehydes and alcohols. The fermentation temperature: 30 °C for CHN 22 starter and 43 °C for VEGE 033 is recommended. AY-based spreads presented better set of characteristics. The choice of legume concentrate and appropriate fermentation temperature can positively affect the VOC profile of the products.