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Development of a vegan cooking cream prototype from faba beans with a high protein content

Smienk, Marjesse LU (2024) KETM01 20241
Chemical Engineering (M.Sc.Eng.)
Abstract
As interest in plant-based diets continues to grow, there is rising demand for tasty and nutritious
alternatives to dairy products like cooking cream. This master's thesis explored creating a vegan
cooking cream high in protein by utilizing faba beans (Vicia faba L.). Faba beans are an
excellent source of plant protein, containing 26-33 % protein by weight with a favourable amino
acid profile. They are also an environmentally sustainable crop, able to fix atmospheric nitrogen
through symbiotic associations with nitrogen-fixing bacteria, reducing the need for synthetic
nitrogen fertilizers and associated greenhouse gas emissions.
The research first concentrated the proteins from the faba bean base using membrane
ultrafiltration. A... (More)
As interest in plant-based diets continues to grow, there is rising demand for tasty and nutritious
alternatives to dairy products like cooking cream. This master's thesis explored creating a vegan
cooking cream high in protein by utilizing faba beans (Vicia faba L.). Faba beans are an
excellent source of plant protein, containing 26-33 % protein by weight with a favourable amino
acid profile. They are also an environmentally sustainable crop, able to fix atmospheric nitrogen
through symbiotic associations with nitrogen-fixing bacteria, reducing the need for synthetic
nitrogen fertilizers and associated greenhouse gas emissions.
The research first concentrated the proteins from the faba bean base using membrane
ultrafiltration. A parameter study determined the optimal crossflow velocity of 0.12 m/s and
transmembrane pressure of 0.65 bar. The optimal settings retained 89-91 % of the proteins,
increasing the protein content from 3.4 % to 7.6 %. This concentrated faba protein base was
then used to formulate vegan cooking cream prototypes.
Multiple recipes were developed with varying amounts of the concentrated faba base and
rapeseed oil. Proximate analysis revealed protein levels ranging from 3.4-4.8 % in the
prototypes, with higher protein and fat content corresponding to increased viscosity. Oil droplet
size measurements and stability tests indicated that the vegan cooking cream prototypes formed
stable emulsions.
Overall, the faba bean-based cooking creams provided a good source of plant protein while
avoiding the environmental impacts of dairy production. By harnessing faba beans' nutritional
benefits and sustainable cultivation, this vegan alternative offers an appealing option for
consumers seeking plant-based, eco-friendly products. (Less)
Please use this url to cite or link to this publication:
author
Smienk, Marjesse LU
supervisor
organization
course
KETM01 20241
year
type
H2 - Master's Degree (Two Years)
subject
keywords
chemical engineering, vegan, faba beans, protein, membrane filtration
language
English
id
9173168
date added to LUP
2024-09-24 15:53:29
date last changed
2024-09-24 15:53:29
@misc{9173168,
  abstract     = {{As interest in plant-based diets continues to grow, there is rising demand for tasty and nutritious
alternatives to dairy products like cooking cream. This master's thesis explored creating a vegan
cooking cream high in protein by utilizing faba beans (Vicia faba L.). Faba beans are an
excellent source of plant protein, containing 26-33 % protein by weight with a favourable amino
acid profile. They are also an environmentally sustainable crop, able to fix atmospheric nitrogen
through symbiotic associations with nitrogen-fixing bacteria, reducing the need for synthetic
nitrogen fertilizers and associated greenhouse gas emissions.
The research first concentrated the proteins from the faba bean base using membrane
ultrafiltration. A parameter study determined the optimal crossflow velocity of 0.12 m/s and
transmembrane pressure of 0.65 bar. The optimal settings retained 89-91 % of the proteins,
increasing the protein content from 3.4 % to 7.6 %. This concentrated faba protein base was
then used to formulate vegan cooking cream prototypes.
Multiple recipes were developed with varying amounts of the concentrated faba base and
rapeseed oil. Proximate analysis revealed protein levels ranging from 3.4-4.8 % in the
prototypes, with higher protein and fat content corresponding to increased viscosity. Oil droplet
size measurements and stability tests indicated that the vegan cooking cream prototypes formed
stable emulsions.
Overall, the faba bean-based cooking creams provided a good source of plant protein while
avoiding the environmental impacts of dairy production. By harnessing faba beans' nutritional
benefits and sustainable cultivation, this vegan alternative offers an appealing option for
consumers seeking plant-based, eco-friendly products.}},
  author       = {{Smienk, Marjesse}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Development of a vegan cooking cream prototype from faba beans with a high protein content}},
  year         = {{2024}},
}