Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(2021) KLGM01 20211Food Technology and Nutrition (M.Sc.)
- Abstract
- The proportion of older adults in Sweden (aged 65 and older) is expected to be 25 % of the total population by 2060. Currently, the number of elders in Sweden who need help to prepare their meals are approximately 250,000. The creation of unique and customized food products and beverages targeting the health and nutritional requirements of the elderly population comes with challenges. New food-based strategies aim to improve the overall diet quality by increasing the availability and consumption of nutrient-rich foods. One of these strategies is well known, and it is the blend of cereals and legumes, that result in a higher protein quality due to a better balance in the amino acid composition. Following this strategy, an oat-chickpea base... (More)
- The proportion of older adults in Sweden (aged 65 and older) is expected to be 25 % of the total population by 2060. Currently, the number of elders in Sweden who need help to prepare their meals are approximately 250,000. The creation of unique and customized food products and beverages targeting the health and nutritional requirements of the elderly population comes with challenges. New food-based strategies aim to improve the overall diet quality by increasing the availability and consumption of nutrient-rich foods. One of these strategies is well known, and it is the blend of cereals and legumes, that result in a higher protein quality due to a better balance in the amino acid composition. Following this strategy, an oat-chickpea base (OatChick®) was developed using a unique combination of bioprocessed oat bran and chickpea flour. The development process included the evaluation and selection of alternative chickpea flours, the creation of an enzyme blend, the establishment of the processing conditions, and the OatChick® base physicochemical characterization. Nine different chickpea flours from different origins and processing methods were evaluated and characterized based on their particle size distribution, nutritional composition, method of production, and lipase activity. Two heat-treated chickpea flours were selected to produce and characterize the bioprocessed oat-chickpea base. The liquid OatChick® base had a final viscosity in the range of 230-330 cP, a pH of 6.47, a dry matter content of 14 % and a maltose content of 40 g/L. The particle size expressed as volume mean diameter D[4,3] ranged from 75-83 μm. The final protein content was 2.9 g/100 g with a PDCAAS of 96 %. Lastly, four flavored drinks were developed using the OatChick® base. The created flavors were mango-passionfruit, cinnamon-vanilla, almond-vanilla, and chocolate-hazelnut. The drinks had a good nutritional composition and can be considered a source of fiber (3.8-4.4 g of fiber/100 kcal) and protein (18-25 %E coming from protein). Additionally, after an acceptance sensory test, the results showed that all of them were well-accepted, being mango-passionfruit the most accepted flavor. (Less)
- Popular Abstract
- A novel plant-based OatChick® liquid base was successfully developed in this project by using oat bran flour, heat-treated chickpea flour and a proprietary blend of enzymes.
An increasing fraction of the population is concerned about the impact of the modern diet on human health and the environment; therefore, they are now interested in decreasing the consumption of animal products. Consequently, the food industry is responding to this demand by offering more plant-based alternatives.
This project contributes to the development of new plant-based products that offer convenient, nutritious and high fiber content product alternatives to the elderly. Besides, it contributes to understanding the new plant-based blends that offer potential... (More) - A novel plant-based OatChick® liquid base was successfully developed in this project by using oat bran flour, heat-treated chickpea flour and a proprietary blend of enzymes.
An increasing fraction of the population is concerned about the impact of the modern diet on human health and the environment; therefore, they are now interested in decreasing the consumption of animal products. Consequently, the food industry is responding to this demand by offering more plant-based alternatives.
This project contributes to the development of new plant-based products that offer convenient, nutritious and high fiber content product alternatives to the elderly. Besides, it contributes to understanding the new plant-based blends that offer potential health and nutritional benefits.
Cereals and legumes are consumed together as staple foods around the world. Eating cereals and legumes together enhances the protein quality of the meal than if they are consumed separately on different occasions. In fact, that mixed diet has helped to overcome protein deficiency in developing countries thanks to their complementary amino acid profiles.
An oat-chickpea base was developed using a unique combination of bioprocessed oat bran and chickpea flour. The development process included evaluating and selecting different chickpea flours, creating an enzyme blend, establishing the processing conditions and the OatChick® base physicochemical characterization.
Nine different chickpea flours from different origins and processing methods were evaluated and characterized based on their particle size distribution, nutritional composition, method of production and lipase activity. The bioprocessed oat-chickpea base was characterized by its particle size distribution, viscosity, pH, dry matter, maltose content, nutrient composition and protein quality.
Four flavored drinks were developed using the novel OatChick® base to prevent malnutrition and ideally improve the health status of the elderly. The developed flavors were mango-passionfruit, cinnamon-vanilla, almond-vanilla and chocolate-hazelnut. The drinks had a good nutritional composition and could be considered a source of fiber and protein. Additionally, after an acceptance sensory test, the results showed that all were well-accepted, being mango-passionfruit the preferred flavor. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9050300
- author
- Medina Perez, Cinthia Aurora LU
- supervisor
-
- Ana Rascon LU
- organization
- course
- KLGM01 20211
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- plant-based, oat, chickpea, beverage, food technology
- language
- English
- id
- 9050300
- date added to LUP
- 2021-06-09 11:09:11
- date last changed
- 2021-06-09 11:09:11
@misc{9050300,
abstract = {{The proportion of older adults in Sweden (aged 65 and older) is expected to be 25 % of the total population by 2060. Currently, the number of elders in Sweden who need help to prepare their meals are approximately 250,000. The creation of unique and customized food products and beverages targeting the health and nutritional requirements of the elderly population comes with challenges. New food-based strategies aim to improve the overall diet quality by increasing the availability and consumption of nutrient-rich foods. One of these strategies is well known, and it is the blend of cereals and legumes, that result in a higher protein quality due to a better balance in the amino acid composition. Following this strategy, an oat-chickpea base (OatChick®) was developed using a unique combination of bioprocessed oat bran and chickpea flour. The development process included the evaluation and selection of alternative chickpea flours, the creation of an enzyme blend, the establishment of the processing conditions, and the OatChick® base physicochemical characterization. Nine different chickpea flours from different origins and processing methods were evaluated and characterized based on their particle size distribution, nutritional composition, method of production, and lipase activity. Two heat-treated chickpea flours were selected to produce and characterize the bioprocessed oat-chickpea base. The liquid OatChick® base had a final viscosity in the range of 230-330 cP, a pH of 6.47, a dry matter content of 14 % and a maltose content of 40 g/L. The particle size expressed as volume mean diameter D[4,3] ranged from 75-83 μm. The final protein content was 2.9 g/100 g with a PDCAAS of 96 %. Lastly, four flavored drinks were developed using the OatChick® base. The created flavors were mango-passionfruit, cinnamon-vanilla, almond-vanilla, and chocolate-hazelnut. The drinks had a good nutritional composition and can be considered a source of fiber (3.8-4.4 g of fiber/100 kcal) and protein (18-25 %E coming from protein). Additionally, after an acceptance sensory test, the results showed that all of them were well-accepted, being mango-passionfruit the most accepted flavor.}},
author = {{Medina Perez, Cinthia Aurora}},
language = {{eng}},
note = {{Student Paper}},
title = {{Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.}},
year = {{2021}},
}