Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products.

Autor: Kalenik TK; School of Biomedicine, Far Eastern Federal University (FEFU), Vladivostok, Russia., Costa R; Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture of the Polytechnic Institute of Coimbra, Portugal., Motkina EV; School of Biomedicine, Far Eastern Federal University (FEFU), Vladivostok, Russia., Kosenko TA; School of Biomedicine, Far Eastern Federal University (FEFU), Vladivostok, Russia., Skripko OV; Federal State Budget Scientific Institution (FSBSI) Russian Scientific Research Institute of Soya, Blagoveschensk, Russia., Kadnikova IA; School of Biomedicine, Far Eastern Federal University (FEFU), Vladivostok, Russia.; Federal State Budget Scientific Institution (FSBSI) Pacific Scientific Research Fisheries Center, Vladivostok, Russia.
Jazyk: angličtina
Zdroj: Acta scientiarum polonorum. Technologia alimentaria [Acta Sci Pol Technol Aliment] 2017 Jul-Sep; Vol. 16 (3), pp. 255-268.
DOI: 10.17306/J.AFS.0501
Abstrakt: Background: There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with  high nutrient density. Currently, protein sources are limited mainly to dried and canned meat. In this work, a protein-rich dried concentrate suitable for extreme expeditions was developed using soya, tomato, milk whey and meat by-products.
Methods: Protein concentrates were developed using minced beef liver and heart, dehydrated and mixed with a soya protein-lycopene coagulate (SPLC) obtained from a solution prepared with germi- nated soybeans and mixed with tomato paste in milk whey, and finally dried. The technological parameters of pressing SPLC and of drying the protein concentrate were optimized using response surface methodology.
Results: The optimized technological parameters to prepare the protein concentrates were obtained, with 70:30 being the ideal ratio of minced meat to SPLC. The developed protein concentrates are characterized by a high calorific value of 376 kcal/100 g of dry product, with a water content of 98 g·kg-1, and 641-644 g·kg-1 of proteins. The essential amino acid indices are 100, with minimum essential amino acid content constitut- ing 100-128% of the FAO standard, depending on the raw meat used. These concentrates are also rich in micronutrients such as β-carotene and vitamin C.
Conclusions: Analysis of the nutrient content showed that these non-perishable concentrates present a high nutritional value and complement other widely available vegetable concentrates to prepare a two-course meal. The soups and porridges prepared with these concentrates can be classified as functional foods, and comply with army requirements applicable to food products for extreme conditions.
Databáze: MEDLINE
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