Can pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products?
Niccum, C. (2022). Can pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products? PhD Thesis London South Bank University National Bakery School https://doi.org/10.18744/lsbu.91w90
This study hypothesized that combining HPI and PPI could provide added nutrition while achieving positive sensory results. The ‘backcasting’ method incorporated sustainability for the product development process, outlining objectives, priorities and critical factors, including practical application and testing. Investigation included nutritional analysis of protein, fat and fiber, glycemic testing, hunger satiety and sensory analysis. Therefore, three GF products were developed using a unique HPI/PPI protein blend up to 30% in formulations. Rheological parameters (protein, starch and hydrocolloid behavior) were investigated using Mixolab®. Blend ratios showed an 80:20 (HPI/PPI) blend exhibited approximately similar protein behavior and stability to wheat flour during mixing/heating and gelatinization stages. Torque differences were significant between starch (1.19 Nm) and no-starch (0.88 Nm) samples, with higher gelatinization intensity for the starch blend. Dough showed significantly higher gelatinization intensity with XG than without (2.21 Nm and 1.75 Nm, respectively) and starch retrogradation during cooling (1.39 Nm and 1.21 Nm, respectively), indicating prolonged shelf life. Nutritional results showed a significant increase in protein for developed products (bread/cookie, p = 0.013; muffin, p = 0.022), no significant increase in fat or fiber using the protein blend, however fiber increased by 42.9% incorporating a MG mix. Glycemic testing showed no significant spike in blood glucose after ingestion.
|Publisher||London South Bank University|
|Digital Object Identifier (DOI)||https://doi.org/10.18744/lsbu.91w90|
File Access Level
|12 Aug 2022|
|Publication process dates|
|Deposited||31 Aug 2022|
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