FERMENTATION OF VICIA FABA BEAN PROTEIN CONCENTRATE: PERSPECTIVES OF USE IN PLANT-BASED BEVERAGE TECHNOLOGY

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-23

Keywords:

functional product, starter culture, fermentation, fermented product, plant-based beverages, protein concentrate, legume

Abstract

Subject. The problem of global food systems transformation and the search for new complete sources of plant protein in functional product technologies is considered. The advantages of using domestic legume raw materials Vicia faba L. and its processing products are analyzed, alongside the methods of overcoming biotechnological barriers associated with the presence of antinutrients and a specific legume off-flavor through targeted lactic acid fermentation. Purpose. To substantiate and investigate the technological conditions for fermentation of protein concentrate from Vicia faba L. beans bean protein concentrate to develop new fermented plant-based dairy alternatives with improved physicochemical, nutritional, and functional properties. Methods. Methods of enzymatic hydrolysis of starch impurities in the suspension using thermostable α-amylase with a comparative analysis of conventional thermal and microwave heating were applied and fermentation method using lactic acid starter cultures. Physicochemical transformations were evaluated by the kinetics of reducing sugars accumulation, changes in titratable acidity, and the accumulation of free amino nitrogen. Organoleptic characteristics were studied by the expert evaluation method using a developed 20-point scale. Results. It is proved that preliminary enzymatic treatment of the suspension prevents starch gelatinization and reduces the viscosity of the system. A high adaptability of lactic acid bacteria to the plant substrate is established, which is manifested in lowering the pH to 4.7, active sugar consumption by microorganisms, and intensification of proteolysis. Rational multicomponent starter cultures (Iprovit-BTA, Iprovit-Symbilact, Iprovit-Yogurt) are determined, ensuring the formation of a homogeneous yogurt-like structure and complete neutralization of the undesirable legume flavor and aroma. Scope of results. The research results are intended for use in the food industry for developing innovative functional products, diversifying the range of plant-based milk alternatives, and implementing technologies for deep processing of local legume crops.

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References

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Published

2026-06-30

How to Cite

Hrabovska, O. (2026). FERMENTATION OF VICIA FABA BEAN PROTEIN CONCENTRATE: PERSPECTIVES OF USE IN PLANT-BASED BEVERAGE TECHNOLOGY. FOOD RESOURCES, 14(26), 235–245. https://doi.org/10.31073/foodresources2026-26-23

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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