Comparison of Brewing and Sensory Characteristics of Six Plant Protein Powders
Traditional plant protein powder beverages primarily feature soy protein as the main ingredient.However,current commercial products suffer from high homogeneity,prompting the exploration of novel plant-derived protein products to meet escalating market demands.This study compared five new plant proteins with soy protein across powder characteristics,dissolution rate,and solution stability.Additionally,a quantitative descriptive analysis evaluated sensory aspects including appearance,mouthfeel,taste,and aroma.Results revealed that soy protein exhibited fast dissolution and good solution stability but poor powder flowability.Sensory attributes included strong viscosity,residual feel,and a distinctive powdery aroma with a raw soybean flavor,resulting in an overall weak taste.Chia seed protein boasted superior solution stability to soy protein but had a slower dissolution rate,featuring a unique aroma of walnut,flour,and fresh scent,akin to soy protein in mouthfeel and taste.Chickpea protein shared a similar aroma profile with soy protein but differed notably in mouthfeel and taste,offering a smoother,thinner texture with balanced taste attributes,albeit with a slow dissolution rate.Buckwheat protein ranked second only to soy protein in dissolution rate but exhibited poor solution stability,featuring strong sweet tastes and aromas alongside unique roasted and oily flavors.Wheat protein showcased a mouthfeel opposite to soy protein,characterized by strong off-flavors like sourness and fermented taste.Pea protein stood out with prominent bitter,salty,and umami tastes.While both wheat and pea proteins had good powder flowability,they were unsuitable for direct consumption.In conclusion,compared to soy protein,the five single-source plant protein powder products exhibited notable deficiencies in brewing characteristics and sensory properties.Therefore,in practical product development,composite protein powder products should be primarily considered to enhance brewing and drinking experiences for consumers.This study serves as a valuable reference for the advancement of novel plant protein powder product development.
plant protein powderbrewing characteristicssensory characteristicssoybean protein
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