Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source

Abstract

In this thesis, mycoprotein was utilized to make emulsion filled gels.

It was found that batch-variations exist in the mycoprotein, even though they were made with the same strain of fungi and underwent the same processing steps. Four different batches of mycoprotein were examined. A small-scale benchmark activity showed that it is possible to make firmer emulsion filled gels using mycoprotein powder than by using commercial hemp, pea, fava bean, or mung bean protein concentrates.

For one of the batches, it was found that there was no difference in the firmness of created emulsion gels when the water phase composition was the same and the fat phase percentage was between 40-65 %. For another batch of mycoprotein, it was found that the addition of hydrogenated fat into the fat phase did not have an impact on the firmness with a small addition of hydrogenated fat, but with a larger addition a much firmer emulsion gel could be created. Salt was also found to make emulsion filled gels firmer.

Texture profile analysis showed that the textural parameters of a mycoprotein food product can change with the incorporation of emulsion filled gels created with mycoprotein. A small-scale sensory evaluation showed no significant difference in the preference of mycoprotein food product samples with or without the emulsion filled gel.

The work and results presented in this thesis can be used as inspiration for further research of a more analytical profile, or as a foundation for further product development of the presented emulsion filled gel.

Popular Abstract

There is a high demand for proteins that do not come from the animal kingdom. Filamentous fungi are valuable players in the alternative protein area, containing mycoprotein. There are already many products on the market that contain fungi. Different companies are developing both the process of producing fungi and different products.

In this thesis, mycoprotein was used to produce a novel fungi-stabilized emulsion gel which could be used in different food applications.

It was found that the properties of the emulsion exhibited some differences depending on batch-variations of the mycoprotein they were made of. It was also found that the percentage of the added plant-based fat source did not have an impact on the firmness of the emulsion gel. However, addition of solid fats and salt makes it firmer.

Texture profile analysis, a method commonly used in the food industry, was used to examine samples of mycoprotein vego balls with added emulsion gel. The results showed that the incorporation of the emulsion gel can have an impact on parameters such as chewiness and hardness. A sensory analysis where participants were asked to rate three different samples of vego balls, where one sample had no emulsion gel incorporated, and the other two contained the emulsion gel with or without solid fat incorporated, showed that there was no significant difference in the preference of the samples among the participants.

There are still some challenges regarding the fungi-stabilized emulsion, primarily associated with batch variations and the process of upscaling. However, it is possible to incorporate it into a mycoprotein food product, and there are other possible application fields.

• author: Gabrielsson, Malin
• supervisor: Juscelino Tovar
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLGM10 20221
• year: 2022
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Mycoprotein, Emulsion, Fungi, Food Technology
• language: English
• id: 9091258
• date added to LUP: 2022-06-23 11:38:33
• date last changed: 2022-06-23 11:38:33