Development of a high-protein

products from chicken breast &

clinical study on increasing

muscle mass and muscle

strength in healthy volunteers Associate Professor Jarupa Viyoch, PhD

Naresuan university

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Consumer trends in healthy foods

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Proteins

- Nitrogen-containing substances

- Major structural component of muscle and tissues

- Produced hormones, enzymes and hemoglobin

Learning About Proteins

Branched chain amino acids

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Sources of protein

- Animal meat

- Whey protein

- Casein

- Egg albumin

Animal protein

Plant protein

- Soy protein

- Nuts protein

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The quality of protein assessment

Animal protein Vegetable protein

90% absorption 60-70% absorption 95-100% digestibility 85% digestibility

High biological value Limiting amino acids or lacking

one or two essential amino acids

Protein from this sources are

also associated with high

intakes of saturated fats and cholesterol

Result in reduction in the

intake of saturated fat and cholesterol

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Amino acid profile

Essential amino acid

Amount g/100 g

Freeze-dried white chicken

Soybeans,

mature seeds, roasted

Milk, dried, whole

Isoleucine 4.4 1.7 1.6 Leucine 7.8 2.8 2.5 Lysine 6.6 2.3 2.0

Methionine 5.9 0.3 0.7 Phenylalanine 7.4 1.8 1.3

Threonine 5.7 1.5 1.2 Tryptophan 0.3 0.5 0.4

Valine 6.6 1.7 1.8 Total protein 90.2 35.2 26.3 > >

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Nutritional requirement

For sedentary lifestyle • 55% complex carbohydrates

• 30% high quality protein • 15% healthy fat

For athletes • 45% complex carbohydrates

• 35% high quality protein • 20% healthy fats

Protein recommended dietary allowance

0.8 g/kg (bodyweight)/day 1.2-1.8 g/kg (bodyweight)/day

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High-protein snack and food supplement

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Objectives

To develop food products containing high-protein from chicken breasts in two different formulation including, a high-protein crispy snack and high-protein supplement chewable tablet form.

To study the clinical effects of high-protein diet from chicken

breast products by assess muscle mass and muscle strength in healthy male volunteers.

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Preparation of chicken breast powder

Lyophilized for 72 h

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Preparation of crispy snacks

Ingredients Appearance Uses

Flour White powder Binder

Chicken breast powder Light yellow powder Protein powder

Egg white Clear viscous liquid Binder and leavening agent

Butter (unsalted) Light yellow cream Emulsifier

Salt White crystal Flavor

Sugar White crystal Flavor

Citric acid Clear crystal Preservative and flavor

Baking powder White powder Leavening agent

Pepper powder Black powder Seasoning agent

Garlic powder Brown powder Seasoning agent

Water Clear liquid Water phase

Table 1. Ingredients in snack product formulations

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Preparation of crispy snacks

2450 MHz for 120 s

Baked at 160°C for 12 m

Wheat flour

chicken breast powder

salt

sugar

baking powder

pepper powder garlic powder

Butter

White egg

Water

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Preparation of chewable tablet form Table 10 Chewable compressed chicken protein formulation using wet granulation method

Component CF1 (mg/tablet) CF2 (mg/tablet) CF3 (mg/tablet) Used for

Chicken protein powder

45.0 60.0 70.0 Protein powder

Sucralose 45.0 30.0 20.0 Sweetener

Sugar 0.5 0.5 0.5 Sweetener

Xanthan gum 3.0 3.0 3.0 Binder

Flavoring agent 0.5 0.5 0.5 Flavoring agent

Talcum 4.0 4.0 4.0 Lubricant

Magnesium stearate

1.0 1.0 1.0 Lubricant

Avecel® PH 101 1.0 1.0 1.0 Diluent/Binder

Total 100.0 100.0 100.0

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Preparation of chewable tablet form Mixing

wetting

Granulation

Drying

Screening/Milling

Mixing

Fill die

Compress chewable tablet

Packaging

Chicken powder

Sucralose Pharma grade sugar

Sifting #40 PVP K30 solution

60°C for 3 h

Sifting #25 Talcum Magnesium stearate

Chewable tablet processing route

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Nutrition facts calculations

Nutrition facts Chicken protein crispy snack

High-protein chewable tablets

Serving size 1 (30 grams) 1 (10 tablets)

Calories 77.55 58.9

Total fat 0.72 grams 0.40 grams

Cholesterol 0.66 grams 0.02 grams

Sodium 73.5 milligrams 13.2 milligrams

Total carbohydrate 3.3 grams 0.1 grams

Protein 15.6 grams 13.8 grams

Vitamin A 2.6 % 0.1 %

Vitamin C 1.0 % 0.0 %

Calcium 8.2 % 1.0 %

Iron 1.6 % 1.8 %

Table 8. Nutrition facts data

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Acknowledgement

Dr. Supawan Pongpattanawut,Ph.D,

Nutritionists .

Assoc.Prof.Dr. Jarupa Viyoch, Ph.D,

Principle investigator.

Assist.Prof.Dr. Khanitta Ruttarattanamongkol, Ph.D,

Food sciencetist .

Mr.Francois Pierre Andre Grandmotte, M.S,

Bakery specialists .