Sensory and Consumer Perception of Alternative Sources of Proteins

Chair(s)

• LC

  Lingyun Chen, PhD

  Professor
  Department of Agricultural, Food and Nutritional Science
  University of Alberta
  Edmonton, AB, Canada
• 

  Nagul Naguleswaran, PhD (he/him/his)

  Protein Lead/Business Scientist
  Ingredion Incorporated
  Bridgewater, NJ, United States

  Slides
• MR

  Md Mahfuzur Rahman

  Senior Scientist- R&D
  Technology Discovery & Development
  Kraft Heinz Food Company
  Ames, Iowa, United States

This session will examine gaps in the sensory space of several plant-based protein categories, including pea, lentil, faba, and chickpea. Sensory tools can be used to manage consumer expectations through product renovation. Also, texture and sensory quality are important for meat analogue products. A talk will explore interactions between protein molecules over the extrusion process to improve texture and sensory quality. The session will also address the need to identify and develop technologies that minimize variations in the sensory quality of plant-based proteins to increase overall consumption.

Presentations:

• 2:30 PM – 2:50 PM MDT

  Grasping the sensory consumer plant-based space
  

  Presenting Author: OYELAYO JEGEDE – INGREDION INCORPORATED

  Co-Author: KATHRYN FOX – INGREDION INCORPORATED
• 2:50 PM – 3:10 PM MDT

  High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation for improved texture and sensory quality
  

  Presenting Author: Xiaonan Sui (he/him/his) – Northeast Agricultural University
• 3:10 PM – 3:30 PM MDT

  Sensory challenges associated with adding plant-based proteins to food and beverages
  

  Presenting Author: Seyhun Gemili, PhD – PepsiCo
• 3:30 PM – 3:50 PM MDT

  Tuning the aroma and flavor of plant-based proteins
  

  Presenting Author: Anubhav Pratap-Singh – The University of British Columbia

  Co-Author: Anika Singh – British Columbia Institute of Technology
• 3:50 PM – 4:10 PM MDT

  Valorization of sunflower meal using chlorogenic acid esterase: Antiglycation and sensory analysis of cookies made with sunflower meal
  

  Presenting Author: Lilian W. Senger, PhD – Chapman University

  Co-Author: Cedric Owens – Chapman University

  Co-Author: Christine Lo Verde – Chapman University

  Co-Author: Criselda Pacioles – Chapman University