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Lindeberg-Lindvet, Heli, 2022. Functional properties of an oat fiber fraction - and its effect in vegan burgers. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences

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Abstract

Cereal industries give rise to extensive quantities of fiber side streams, of which the main part goes to animal feed. However, valorisation of these side streams could lead to more efficient raw material utilisation, and at the same time, have potential to be used as ingredients, for new healthy plant-based foods. The purpose of this study was to characterize functional properties of an oat fiber fraction (OFF) side stream, and investigate its effect in vegan burgers, in terms of burger integrity, texture and sensory properties. Regarding the functional properties of the OFF, its dry matter before and after centrifugation was 23.6% and 18.8%, respectively. It had a water holding capacity of 3.9 g water per g solid OFF and an oil holding capacity of 4.2 g oil per g OFF. No swelling or emulsifying capacity of the OFF was observed, and its viscosity varied between 67 000-80 000 cP. OFF burgers were formulated, in which texturized vegetable protein was substituted with OFF in the concentrations 0%, 25%, 40% and 75%. Burgers with wheat and potato fiber were also formulated in the same concentrations, and commercially available burgers were included for comparison. Overall, an increase in OFF concentration resulted in increased burger cook loss, diameter, and thickness reduction. From texture profile analysis, an increase in OFF concentration in general led to a decrease in texture parameter values. However, OFF25 burgers had similar hardness to OFF0 burgers. Finally, OFF burgers were assessed for hardness and chewiness in a sensory evaluation, which included a triangle test together with an affective test. The number of right and wrong answers from the triangle tests, as well as preferred samples, varied between the two evaluation rounds. Significant differences, regarding correct answers from triangle test, between OFF25 compared with OFF75 were observed. Furthermore, these two formulations when assessed for hardness, were assigned scale numbers significantly different from each other and the other OFF samples. In conclusion, due to the complex nature of the OFF, there is a call for more research, including method and product development. This is of importance, in order to further understand its functional properties and effect in vegan burgers.

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Spannmålsindustrin ger upphov till stora mängder fibersidoströmmar, varav merparten går till djurfoder. Valorisering av dessa sidoströmmar kan dock leda till effektivare råvaruanvändning och samtidigt ha potential att användas som ingredienser för nya hälsosamma växtbaserade livsmedel. Syftet med denna studie var att karakterisera funktionella egenskaper hos en sidoström i form av en havrefiberfraktion (OFF) och undersöka dess effekt i veganska burgare avseende burgarintegritet, textur och sensoriska egenskaper. Gällande funktionella egenskaper hos OFF var dess torrsubstans före och efter centrifugering 23,6 % respektive 18,8 %. Dess vattenhållandeförmåga var 3,9 g vatten per g fast OFF och dess oljehållandeförmåga 4,2 g olja per g OFF. Den uppvisade ingen svällnings- eller emulgerande förmåga och dess viskositet varierade mellan 67 000–80 000 cP. OFF-burgare formulerades, där texturerat vegetabiliskt protein substituerades med OFF i koncentrationerna 0%, 25%, 40% och 75%. Även burgare med vete- och potatisfiber formulerades i samma koncentrationer och kommersiellt tillgängliga burgare inkluderades för jämförelse. Sammantaget resulterade en ökning av OFF-koncentration i burgare i ökade tillagningsförluster samt minskning i diameter och tjocklek. Från texturprofilanalys, innebar en ökning av OFF-koncentrationen i allmänhet till en minskning av texturparametervärden. Dock hade OFF25-burgare liknande hårdhet som OFF0-burgare. Slutligen analyserades OFF-burgare för hårdhet och tuggmotstånd i en sensorisk utvärdering, som innefattade ett triangeltest tillsammans med ett affektivt test. Antalet rätta och felaktiga svar från triangeltesterna, liksom föredragna prover varierade mellan de två utvärderings omgångarna. Signifikanta skillnader, avseende korrekta svar från triangeltestet mellan OFF25 och OFF75 observerades. Vidare tilldelades dessa två burgarformuleringar skalnummer som skiljde sig signifikant från varandra och de övriga OFF-burgarna vad gäller hårdhet. På grund av dess komplexa natur fordras sammanfattningsvis vidare forskning om OFF, inklusive metod- och produktutveckling. Detta är av betydelse för att ytterligare få kunskap om dess funktionella egenskaper och effekt i veganska burgare.

Main title:Functional properties of an oat fiber fraction - and its effect in vegan burgers
Authors:Lindeberg-Lindvet, Heli
Supervisor:Andersson, Roger and Fäldt, Pia and Bergh, Magdalena
Examiner:Andersson, Annica
Series:Molecular Sciences
Volume/Sequential designation:2022:26
Year of Publication:2022
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY010 Agronomprogrammet - livsmedel, för antagna fr.o.m. 2016 300 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:Oats, fiber, plant-based meat analogue, vegan burger, functional properties, cooking measurements, texture profile analysis, sensory evaluation
URN:NBN:urn:nbn:se:slu:epsilon-s-17977
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-17977
Subjects:Food science and technology
Language:English
Deposited On:07 Jul 2022 09:59
Metadata Last Modified:08 Jul 2022 10:35

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