Investigating microwave-dehydration process as a technology to reduce off-flavors during use of plant(pea)-protein isolates

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The proposed academic-industrial research project explores avenues to reduce off-flavors in plant-protein isolates to be used for preparation of allergen-free and plant-based food products. Traditionally, direct steam injection is used to reduce off-flavours in protein isolates. However, the high temperature of steam causes development of a cooked pea flavour. This renders such plant-based protein unsuitable for use in products requiring a relatively bland taste (ex: non-dairy yoghurt alternates). We propose to solve this problem by replacing the convention direct steam injection (DSI) method with low-temperature technologies. We will test a novel microwave-vacuum dehydration (MVD) technique and a lactic-acid fermentation (LAF) approach to eliminate the volatiles associated with off-flavours. First, a gas-chromatography based method will be developed to quantify the protein off-flavour chemistry. Next, product and process parameters for MVD and LAF technologies will be optimized. For the MVD method, pea protein isolate shall be treated in the form of a powder and slurry at both high- and low-levels of vacuum. In the LAF method, an aqueous pea protein extract will be fermented with different strains of lactic-acid bacteria and then spray-dried. After optimization of the process parameters, treated pea protein isolates will be evaluated for suitability for use in non-dairy yoghurt alternatives. The optimized samples shall next be used in 'in-plant' trials at Daiya Foods Inc., and compared against the traditional DSI method based on off-flavor intensity, protein functionality and a consumer acceptance sensory trial. Within 3 years, an appropriate technology will be ready to replace the conventional DSI process. Atleast 5 HQPs will be trained in close collaboration with industrial partner, thus preparing them for careers in academia, industry and government alike. In addition, this project shall enable production of food for people with restrictive diet, and will lead to greater reliance on plant-based products, translating in agricultural sustainability, better industrial economy and improvement in overall health and well-being of all Canadians.