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- Title
DEVELOPMENT AND QUALITY EVALUATION OF CEREAL BASED PROTEIN ENRICHED FOOD PROTOTYPES.
- Authors
Stamatie, Gabriela Daniela; Cosma, Ervin; Bobea, Sabina Andreea; Duță, Denisa Eglantina
- Abstract
Cereal based protein enriched food prototypes represent a healthier alternative product when consumers showed more interest in health and diets. There is a general nowadays trend to replace the animal original protein with plant protein and to use plant proteins to increase the nutritional value of food products. The aim of this study was to develop and analyze new food products: protein bars, pretzel, grissini, cookies, pasta using wheat flour and various protein ingredients. The materials used for enriching the protein content of food products were: almond flour, flaxseeds flour, pumpkin flour, pea protein, chia protein, rice protein, spirulina protein, seeds mixtures, dried fruits, nuts flour. The physicochemical analyzes were performed to determine the energy value (kcal/100 g) of the obtained products: moisture (%, thermobalance), total ash (%, dry ashing), protein (%, Kjeldahl method), fat (%, Soxhlet method), brute fiber (%, chemical method using FiberBag equipment). The pasta boiling behavior was analysed measuring the increase of the water volume for boiled pasta in comparison with uncooked pasta. Sensory qualities and consumer acceptability for product prototypes was assessed through sensory acceptability and preference tests. Determination of total number of bacteria and number of yeast and molds was performed according to SR EN ISO 4833-1/2014 and SR ISO 21527-2: 2009 respectively. The bars had a protein content from 13.2 to 18.45%, fat from 5.96 to 10.45%, fibers around 0.34%, and energetic value from 315.92 to 379.59 kcal/100 g. Cookies had the following properties: 21.11% humidity, 9.62% protein content, 24.28% fat content, 0.28% fibers, 436 kcal/100 g energetic value. Pretzel and grissini had: 29.48% humidity, 12.57% protein content, 7.33% fat, 0.29% fibers, and 318.15 kcal/100 g energetic value. Pasta products had: a protein content in the range 13 - 22%, and 1.2 to 3.4 degrees of acidity (measured through titration with NaOH 0.1 N). Microbial contamination was not detected in the products. All the products have been appreciated by the evaluators and by the consumers and represent optimal variants for the large-scale realization of protein-enriched flour products. This research revealed the potential of the new prototypes as a protein dense nutrient rich wholesome food for different age groups.
- Subjects
NUTRITIONAL value; FOOD quality; SENSORY evaluation; PEA proteins; CONSUMER preferences
- Publication
Journal of Hygienic Engineering & Design, 2023, Vol 43, p39
- ISSN
1857-8489
- Publication type
Article