Abstract
Most commercially available probiotic products are dairy-based and are associated with
consumer health challenges such as lactose intolerance and allergenicity due to milk proteins. Therefore,
a strong consumer interest in searching for alternative products and ingredients that can deliver similar
health benefits to dairy-based products. Plant protein is an important nutrient for the normal growth and
functioning of the human body. Pea protein is of interest to food manufacturers due to its high nutritive
value. However, it is characterised by a strong off-flavour (beany flavour) making it difficult to
formulate into acceptable consumer food products. The main aim of this study was to reduce the beany
off-flavour of commercial pea protein powder intended for the production of an organic fermented pea
protein-coconut milk beverage. This research was conducted in three main phases.--Shortened abstract
Date
2019
Rights
The Author
Publisher
Massey University
Description
Embargoed until 31 December 2021