Using Alternative Protein Sources: Improving the Mouthfeel of Plant-Based Foods with Fava Beans

Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have for the first time investigated how protein structures derived from fava beans affect a cellular model of human oral tactile cells. These sensory cells respond to mechanical stimuli such as pressure and play a key role in the perception of texture and mouthfeel of food and beverages. The new findings could help improve our understanding and ultimately optimize the sensory acceptance of plant-based foods, promoting a more sustainable and healthier diet.

Quelle: IDW Informationsdienst Wissenschaft