Optimization of the quantity of protein components in the high-protein instant porridge
| Autor: | M Milica Pojic, I Anamarija Mandic, Pavle Jovanov, B Marijana Sakac, M Bojana Saric, R Tamara Dapcevic-Hadnadjev, D Olivera Simurina |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Appetite control
030309 nutrition & dietetics optimisation pea protein isolate Protein content 03 medical and health sciences soy 0404 agricultural biotechnology instant porridge protein concentrate Food science Soy protein Mathematics 2. Zero hunger 0303 health sciences Meal lcsh:TP368-456 High protein Pea protein food and beverages 04 agricultural and veterinary sciences 040401 food science high-protein lcsh:Food processing and manufacture Composition (visual arts) Instant |
| Zdroj: | Food and Feed Research, Vol 42, Iss 1, Pp 1-9 (2015) Food and Feed Research (2015) 42(1):1-9 |
| ISSN: | 2217-5660 2217-5369 |
| Popis: | Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control. On our market there is porridge of uniform composition based on cereals, primarily oats. However, high-protein porridge is not available, which is a significant deficiency in the assortment of these products. In addition, insufficient intake of quality protein remains a dietary problem, particularly among children and the elderly, where diets consist mainly of cereals. Plant proteins in combination with cereals could be used to produce high protein instant porridge. In this study, proteins from legumes such as soybean and pea, specifically soy protein concentrate, soy protein isolate, and pea protein isolate were applied. Protein preparations were added to the main mixture composed of the buckwheat and corn extrudate and other additional ingredients. The protein preparations were added at three different levels: soy protein concentrate at 0, 7.5 and 15% (w/w main mixture basis) and soy protein isolate and pea protein isolate at 0, 15 and 30% (w/w main mixture bases), with the objective of optimizing the composition of the high-protein instant porridge. The aim of optimization was to maximize the protein content and overall acceptability. The optimal doses of protein preparations were determined using the method of desirability function and it was found that the optimized dose for the soy protein concentrate was 1.43 g/100 g, soy protein isolate 21.07 g/100 g and pea protein isolate 14.83 g/100 g. The prediction value for protein content was 24.77 %/DM and overall acceptability 4.09. The obtained experimental values were close to the prediction values: 24.32 %/DM for protein content and 4.41 for overall acceptability. The protein content of the formulated porridge was 24.32 %/DM, which is more than twice as high as that in the oat porridge present on the market. Based on standard nutritional values, the newly formulated high-protein instant porridge could be recommended as appropriate breakfast meal for adults. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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