Effect of starch and fibre on faba bean protein gel characteristics

Faba bean is a promising alternative to soybean for production of protein-rich plant-based foods. Increased understanding the gelling behaviour non-soy legumes can facilitate development novel foods based on other legumes, such as faba bean. A mixture design was used in this study evaluate effect different proportions protein, starch and fibre fractions extracted from beans gelation properties, texture microstructure resulting gels. Large deformation terms fracture stress strain, decreased and/or replaced protein. In contrast, Young's modulus storage increased with substitution Light microscopy revealed that all gels, protein remained continuous phase within region studied (65–100% fraction, 0–35% 0–10% fraction total flour added). Swollen deformed granules were distributed throughout mixed gels added starch. Leaked amylose aggregated surfaces small cavities (<1 ?m) network. No clear difference between samples network structure observed by scanning electron microscopy. The reduction large properties tentatively attributed inhomogeneities created fibre. increase hypothesised be affected water adsorption moisture stability through fibre, increasing effective concentration surrounding matrix enhancing network, or potentially particles acting active fillers reinforcing gel structure. • Partly replacing reduce stress. modulus. Addition did not largely alter