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, nonconventional 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 ingredients 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 will facilitate and guide the development process of ingredients for new consumer products.

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

The chemical properties of the fractions were determined by analyzing their protein, fat, moisture and ash content. The carbohydrate and energy contents were calculated from the above-mentioned determinations. In addition to these, pH measurements were performed at various points in the development process. Determining pH is important because it is one of the most important environmental factors influencing protein functionality, especially solubility. It should be noted that the solubility of proteins affects several technical and sensory properties of the fractions. The results of the chemical analysis are used when estimating the nutritional composition of the possible consumer products. For the assessment of the nutritional quality, the amino acid (AA) profile of the fractions was estimated based on literature values. 

Protein content of the fractions was 70-90%, covering most of their energy content. The fractions were low in fat (max. 5g/100g) .The ash content indicating the mineral content of the fractions varied from 2 to 7%. The pH of the fractions was close to neutral or slightly acidic. Protein solubility is minimal at the isoelectric point, which is unique to each fraction. Plant protein fractions tend to lack certain essential amino acids (EAAs) like lysine or sulfur-containing methional, needed by our bodies. The AA profile gave information about the limiting EAAs and how a balanced amino acid composition can be achieved by combining different fractions.

The development of new protein ingredients is a complex process that requires knowledge of many areas. It is important that the set of analytical tools is involved from the beginning and that the interaction of the different properties is evaluated throughout the development process. In this study, the results of the chemical and nutritional analysis will be evaluated together with technological and sensory properties. In terms of nutritional quality, the digestibility and solubility of proteins should also be considered. A wide range of analytical tools will help to develop new protein ingredients with a wider understanding of the inter-relationships between the different properties.