Introduction: A growing demand for a wide variety of plant-based protein-enriched foods is currently observed. However, obtaining products that can attract consumers while preserving their nutritional and sensory value can be challenging.

Objective: The aim of this study was to develop plant-based protein-enriched snacks with adequate sensory characteristics that can be added to vegetable dishes in order to increase their protein supply.

Materials and Methods: Two types of snacks with pea protein and faba bean protein concentrates, virgin olive oil, and curry were elaborated. Firstly, emulsions were prepared by gentle stirring of the protein solution (to provide approximately 15% protein) with the oil (10%). After emulsion, curry (0.8%) was added, and the mixture was heat-treated in a steam sterilizer.

Results: The protein content of the snacks was 16.25% and 16.05% for the pea and faba bean products, respectively, allowing them to qualify as “high protein” (EU Regulation 1924/2006).

Sensory analysis results showed that 71% (for the pea protein snack) and 67% (for the faba bean protein snack) of consumers considered the odor of the products acceptable. In terms of taste, differences between the two snacks were found. Whereas 86% of the panelists noticed the curry taste in the pea protein snacks, only 38% reported this flavor in the faba protein snacks, which were described as odd by 71% of panelists.

Regarding instrumental sensory tests, the surface color was darker than the core color in both snacks. Texture analysis showed that the pea protein snacks were significantly harder (hardness = 25.78 N) than the faba bean protein snacks (hardness = 9.17 N), probably due to to differences in the composition of both concentrates.

Conclusion: Two types of plant-based protein-enriched snacks were developed. Those based on pea protein seemed to be more adequate from a sensory point of view.