Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties

Abstract

Plant-based protein is increasingly preferred over animal-based protein from an environmental and ethical standpoint. EverPro®, a barley and rice protein isolate (BRPI), upcycled from brewers spent grain is a commercially available novel plant protein. The aim of this study was to compare two BRPIs, EverPro® Dark Fraction (EDF) and EverPro® Light Fraction (ELF), which underwent an additional decolourisation process. Both ingredients showed high solubility values over a range of pH values which were found to be linked with their zeta potential. Other techno-functional properties were also analysed, where only slight differences between ingredients were found. Key differences between EDF and ELF were colour and sensory characteristics. ELF showed a significantly higher L* values (beige/sandy) compared to EDF (dark brown). Moreover, a major decrease in aroma and metabolite compounds was observed for ELF. The sensory analysis revealed ELF was perceived significantly lower in bitter, burnt/roasty descriptors in comparison to EDF. These findings correlated with a change in tribology measurements, specifically, an increase in lubrication of ELF solution compared to EDF. The increase in lubrication resulted in a higher viscosity perception by the panellists. Overall, these findings highlight the extended potential of EverPro® with enhanced physical properties for application in a wider range of food and beverage systems.