Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Area of Science:

• Food Science
• Analytical Chemistry
• Sensory Science

Background:

• Pea ingredients offer nutritional and environmental benefits but suffer from bitter taste.
• Saponins are implicated in the bitterness of whole pea flour (PF), but their fate in processed ingredients and cooked foods is unclear.

Purpose of the Study:

• To investigate the presence and types of bitter saponins (βg and Bb) in pea flour (PF) and its fractions (pea protein isolate - PPI, pea starch - PS).
• To determine the impact of baking on saponin chemical state in sponge cakes.
• To evaluate the sensory impact of baking on the perceived bitterness of pea flour cakes.

Main Methods:

• High-Performance Liquid Chromatography-High-Resolution Mass Spectrometry (HPLC-HRMS) for saponin identification and quantification.
• Descriptive sensory analysis by a trained panel to assess bitterness.

Main Results:

• Saponin concentrations varied: PPI (1.497 mg·g⁻¹ dry matter, 98% Bb), PS (0.039 mg·g⁻¹, 83% Bb), PF (0.988 mg·g⁻¹, 20% Bb, 80% βg).
• Baking at 170 °C caused thermal degradation of saponin βg to Bb in sponge cakes.
• Sensory analysis indicated that chemical changes were insufficient to alter perceived bitterness, but baking time reduced bitterness in composite flour cakes.

Conclusions:

• Pea flour composition significantly influences saponin profiles and bitterness.
• While baking alters saponin chemistry, its impact on perceived bitterness is complex and depends on factors like baking time and ingredient composition.
• Further research into processing methods is needed to mitigate bitterness in pea-based foods.