| Autor: |
Kowalczewski PŁ; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.; InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland., Wróbel MM; InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland.; Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland., Smarzyński K; InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland.; Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland., Zembrzuska J; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland., Ślachciński M; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland., Jeżowski P; InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland.; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland., Tomczak A; Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland., Kulczyński B; InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland.; Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, 60-624 Poznań, Poland., Zielińska-Dawidziak M; Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland., Sałek K; Institute of Biological Chemistry, Biophysics & Bioengineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, UK., Kmiecik D; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland. |
| Abstrakt: |
The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents. |
