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Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

Summary

Researchers used a beneficial bacteria strain (Bifidobacterium animalis subsp. lactis 80) to ferment pea milk, reducing the unpleasant ‘beany’ taste that limits pea milk popularity. Fermentation broke down flavor compounds responsible for grassy and fatty odors while creating new fruity and floral aromas. The process also improved the milk’s texture and consistency while maintaining nutritional benefits, making pea-based beverages more appealing to consumers.

Background

Pea milk is a plant-based protein source with high nutritional value and non-GMO characteristics, but its distinctive beany flavor limits food applications. Lactic acid bacteria fermentation has been shown to reduce unpleasant flavors in legume-based products while improving nutritional and sensory properties.

Objective

This study investigated the effects of Bifidobacterium animalis subsp. lactis 80 (Bla80) fermentation on physicochemical properties, particle size distribution, rheological characteristics, and volatile flavor compounds of pea milk to reduce beany flavor and improve consumer acceptance.

Results

Fermentation decreased pH from 6.64 to 5.14 and reduced particle size distribution from 142.4 to 122.7 μm. GC-MS identified 64 volatile compounds with aldehydes decreasing 27.36% and esters, ketones, and alcohols increasing by 11.07%, 10.96%, and 5.19% respectively. Fermentation significantly reduced unpleasant beany aromas while increasing fruity and floral notes.

Conclusion

Bla80 fermentation effectively reduces undesirable beany flavor compounds and improves physicochemical properties of pea milk, providing a novel method to enhance consumer acceptance of plant-based dairy alternatives while maintaining nutritional quality.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: 10.3390/foods13132099, PMC11241321, PMID: 38998605
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