Strategies to diminish astringency of plant proteins
Plant protein applications are accompanied with typical sensory defects, such as beany, bitter and astringent. These sensory defects are a reason for consumers not to buy plant- and plant protein-based products, and rebuy to stay below industrial standards. The aim of this study is to identify the main factors that cause astringency in plant protein containing products and to explore strategies to diminish such astringency. This project is accepted and will now be developed towards a full proposal. Next to NIZO, led by Els de Hoog, this project will be supported by the UT Twente and HAS Den Bosch in combination with 2 food companies. There is still possibility to participate in this research, if you are interested, do not hesitate to contact Nel Zoon, CSO at NIZO.