Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review.

Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.

BACKGROUND: Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated. RESULTS: Frequency sweep revealed a higher storage modulus (G') than loss modulus (G″), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G' increased starting from 80 °C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. CONCLUSION: Overall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed/rolled cereals. The DFFF-enriched snack bar was harder compared to the control without DFFF (cutting stress = 1.2 and 0.52 N/mm2, and fracture stress = 12.9 and 9.8 N/mm2 in the DFFF-enriched and control snack bar, respectively), due to a densifying effect of DFFF, and showed a more intense yellow hue due to the yellow-brownish colour of DFFF. Another difference was in the caramel flavour, which was more intense in the DFFF-enriched snack bar. The nutritional claims "low fat" and "source of fibre" were applicable to the DFFF-enriched snack bar according to EC Reg. 1924/06.