Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained f...

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Detalles Bibliográficos
Autores principales: Martínez Noguera, Pedro, Lantoine, Jodie, Roux, Even Le, Yang, Suyin, Jakobi, Ralf, Krause, Svenja, Saint-Eve, Anne, Bonazzi, Catherine, Rega, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498869/
https://www.ncbi.nlm.nih.gov/pubmed/36141046
http://dx.doi.org/10.3390/foods11182919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498869/
https://www.ncbi.nlm.nih.gov/pubmed/36141046
http://dx.doi.org/10.3390/foods11182919

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