Sustainable food systems require diverse sources of protein in our diet. There is a growing interest among the food sector and researchers in utilizing new, non-conventional protein sources. Over the past few years, the food industry has actively developed and commercialized plant protein products, and the protein markets are forecast to grow. Demand for plant protein ingredients has been significant. However, there is a need to utilize also animal-based proteins as effectively as possible, preferably for human nutrition.  In the development of new food ingredients several types of quality parameters need to be taken into account. The holistic data provided of the ingredients will facilitate and guide the development process of ingredients for new consumer products.

The aim of the study was to investigate the technological and sensory properties as well as macronutrient composition and amino acid profile of the selected protein ingredients under development. The combination of three posters presents a set of analytical methods to provide comparative information on the chemical, technological and sensorial properties of protein ingredients. Together they provide understanding about the inter-relationships between the ingredient composition, functionality, and sensory properties. This presentation focuses on the technological aspect of the protein ingredients under development.

The studied technological properties were water holding capacity (WHC), oil holding capacity (OHC), solubility, viscosity, and emulsification. WHC and OHC were determined by using centrifugation forces to measure protein fraction solutions ability to hold and retain added water or oil. The amount of proteins dissolved into WHC supernatant was studied by dry solid matter measurement. Viscosities were measured in different concentrations and velocities to study fluid’s resistances to flow at a given rate. The formation and stability of the protein fraction emulsions were measured by hydration and homogenization with canola oil and filming the stability of the emulsion. These properties have marked effect the product quality, such as texture, flavor, juiciness, foaming, gelling, thickness, and coherence.

Two protein fractions were compared with a commercial reference fraction. The WHC measurements were made with ultra-filtered water and 0.6 M NaCl-solutions, and the OHC measurements with canola oil. The water-based results varied significantly differently from 2.08 to 7.33 g/g, and NaCl-based measurement from 2.84 to 4.65 g/g. In comparison, canola oil results varied only slightly from 1.58 to 1.85 g/g. The protein fractions with the highest WHC values might be the most suitable for products with juicy and moist structure. Fractions with lower WHC could be used in products with dry structure, or as protein enrichment in nutritional products. The results also indicate that the fractions with the lowest WHC and OHC might need more process development to satisfy the wanted results in production.

The results of the technological properties should be evaluated together with the nutritional and sensory properties of the protein ingredients under development. A wide range of analytical tools will help to develop new protein ingredients with a wider understanding about the interrelationships between the ingredient composition, functionality, and sensory properties.