Development and sensory assessment of a new faba bean protein supplement

Pulses have nutritional properties and are known as functional foods due to their content of bioactive compounds. In this study, a shake (SPF) was prepared from faba bean protein concentrate (Vicia faba L.), whose aminogram was evaluated by ion exchange chromatography, and its acceptability was evaluated through sensorial tests, using as controls a shake based on vegetable protein (SPV) and a whey protein (SWP). The SPF formulation is sufficient in seven of the 10 essential amino acids evaluated. The sensory tests showed that the SPF was better evaluated in terms of appearance, color, and aroma compared with the control samples. The SWP was better evaluated in terms of flavor and texture, which can be explained by the gritty texture and beany flavor characteristic of legumes; however, there was no significant difference in the preference ordering test, hedonic scale, and purchase intention.