Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and protein isolate (FPI) acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties environmental impacts. FPR had a lower content (64.1%, dry matter (DM)) to FPI (90.1%, DM), due the inherent limitations air classification. Of two ingredients, demonstrated superior functionality, including higher solubility (85%), (32%) at pH...

Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes environmental impacts. Blue isolate (BLPI) (WLPI) found be quite similar although differences the electrophoretic profiles apparent. Both (LPIs) had good solubility (76.9% for BLPI 69.8% WLPI at pH 7) foaming properties. However, a remarkable difference heat gelation performance was observed between...

Lentil (Lens culinaris) is a high-protein crop with promising potential as plant-based protein source for human nutrition. This study investigated nutritional and anti-nutritional properties of whole seed lentil flour (LF) compared to isolates (LPIs) prepared in pilot-scale by isoelectric precipitation (LPI–IEP) ultrafiltration (LPI–UF). Fermentable oligosaccharides, disaccharides, monosaccharides, polyols (FODMAPs) profiles showed significant reductions total galacto-oligosaccharides (GOS)...

The production of a fermented plant-based cheese requires understanding the behavior selected raw material prior to fermentation. Raw processing affects physicochemical properties plant protein ingredients, and it determines their ability form fermentation-induced gels. Moreover, addition oil also influences structure formation therefore gel firmness. This study focuses on identifying characterizing an optimal pea matrix suitable for cheese. Stability were investigated in matrices. Pea...

The objective of this study was to determine associations among plant-based milk alternatives (PBMAs), sources information on the PBMAs used, and consumption Danish young adult consumers non-consumers PBMAs. An online survey conducted in May 2019. A total 341 participants (consumers: n = 171; non-consumers: 170) aged 16-35 years old completed survey. Most drank less than one glass per week, oat drink most frequently consumed Oat drinks were primarily with coffee/tea or porridge, while soy...

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition more food production. This study reveals compositional, nutritional techno-functional characteristics two isolates from L.), high-starch fraction high-fibre side-stream. During analysis those four ingredients, particular attention was paid isolates’ profile side-streams’ carbohydrate composition. The isoelectric precipitated isolate 1 showed content 72.64 ± 0.31%...

Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with demand increasing every year. However, most PBDs from single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out combine ingredients achieve more balanced novel drinks, by combining high content oat pulses pea (Pisum sativum) and lentil (Lens culinaris) solution. After removal sediment, resulting were composed what could be kept...

Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. objective of this study was to analyze the nutritional commercial products terms fatty acid profile protein digestibility from PBMA. Eight commercially available were selected for analysis, performed with gas chromatography methylated acids (GC-FAME), and, these, four (almond drink, hemp oat soy drink) short-term vitro...

Plants contain antinutritional factors (ANFs) with negative impact on protein digestibility and nutritional quality. We aim to highlight the importance of extraction method coextraction different ANFs put focus this challenge regarding usability plant-protein ingredients. mainly research behind established, industrial techniques, wet dry fractionation, in relation ANFs. These methods give powders differing considerably concentrations ANF contents. Wet offers highest concentration (typically...

In recent years, dietary products with quinoa and buckwheat have attracted attention mostly due to the high nutritive value of their protein fraction. However, effect on intestinal microbiota activity related systemic responses are still poorly understood. Therefore, a 2 week study twenty-eight growing male Wistar rats was conducted investigate effects (QU) (BK) protein-rich flours growth parameters, microbial activity, plasma lipid profile, inflammatory markers. The biological body weight...

Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit digestibility. The blending pulses with cereals/pseudocereals can ensure a complete source IAA. In addition, extrusion may be an effective way reduce ANFs improve Thereby, we aimed plant ingredients by different sources applying processing. Protein blends were prepared pea, faba bean, quinoa, hemp, and/or oat...

Investigations of the nutritional potential high-quality high-protein bread containing wheat and legume ingredients compared to regular bread.

The production of sustainable plant-based foods is not simply a question which process has the lowest environmental impact in food chain. We have to consider that different degrees processing might result plant protein nutritional quality final product.

Abstract Background A growing proportion of the population are replacing their dietary animal protein with plant protein. particular example this trend is vegan diet, which excludes all food items origin. However, DIAAS score for individual proteins generally lower than that due to an unbalanced amino acid composition and bioavailability. Care must therefore be taken meet nutritional recommendations in daily intake. Methods three-day record was carried out by 40 Danish vegans a...

The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated many challenges regarding technological sensory quality the products, promises a substantial improvement nutritional value pasta. However, investigations fortified pasta often focus on carbohydrate/starch fraction, information changes protein relatively scarce. This study evaluates profile high-protein hybrid (HPHP)...

Infant formula is a human milk substitute for consumption during the first months of life. The protein component such products generally dairy origin. Alternative sources protein, as those plant origin, are interest due to allergies, intolerances, and ethical environmental considerations. Lentils have high levels (20-30%) with good amino acid profile functional properties. In this study, model lentil protein-based (LF), in powder format, was produced compared two commercial plant-based...

This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation proteins extrudates compared with commercial antioxidants. The results showed GoC extract was effective metal chelation GrP possessed excellent radical scavenging reducing power. Protein inevitably occurred after low-moisture extrusion terms elevated level protein carbonyls gradual loss...

Several Amazonian species of Plukenetia are remarkably rich sources polyunsaturated fatty acids, in particular α-linolenic acid. The lipid composition the large-seeded, recently described 'Mountain Sacha Inchi' carolis-vegae is reported here for first time, and compared with huayllabambana, two cultivars volubilis, a newly developed hybrid between P. volubilis carolis-vegae. All had very high content 82.6-86.7% total at least 46.6% acid acids. highest was found which 57.4%. exceptionally...