shannon hood-niefer · 2018. 3. 13. · overview of food centre •non profit organization ......

Shannon HOOD-NIEFERSFIDC – Canada

HIGH MOISTURE PROTEIN FIBRATION OF PULSE INGREDIENTS

High-Moisture Protein

Fibration of Pulse Ingredients

Overview of Food Centre

• Non profit organization

• Servicing the food industry for over 18 years

• Specialize in product prototyping and

commercialization

• Innovation and technology transfer

• One Stop Shop

High-Moisture Protein Fibration of Pulse Ingredients

Ingredient Characterization

• Functionality

– Pasting properties, water and oil absorption,

emulsification, foaming

• Modification

– Hydrothermal treatments, sprouting

• Applications-based analysis


Extrusion Facilities


Product Development

• Team of food scientists and chefs

• New and improved food products

• Ingredient testing, application and analysis

• Sensory evaluation

• Rapid Prototyping


Interim Processing Facilities

• Certified facility for food processing

• Trained expertise

• Wide variety of capabilities

• Meat, Dairy, Fruit & Vegetables

• Condiments, Confectionery

• Proof of concept/incubation

• Diverse-flexible equipment


Pulse Ingredient Expertise

• How functionality fits with application

• Modification of pulse ingredients

• Expanding technical and application capacity

• By-product utilization

• Clean label pulse ingredient applications


Why Pulses?

• Nutritional benefits

– Fibre, protein, vitamins and minerals

– Low in fat and low GI

• Sustainability

– Low carbon and water footprint

– Improved soil health and crop rotations

• Affordable


Why Pulses Now?

• Better understanding:

– Nutrition from consumers

– Utilization from

manufacturers

• Passionate about:

– Environment and

sustainability

– Food security

• Free from…


New Products


Pulses Grown in Canada

Pulse Ingredients

• Whole and split seeds

• Whole and split flours

– Functionality varies based on milling method

• Pre-treatments

– Tempering, roasting, sprouting, hydrothermal

processing


Pulse Ingredients

• Pea hull fibre

– >80% total dietary fibre (mostly insoluble)

• Cell wall fibre

– Blend of fibre and starch


Pulse Ingredients

• Concentrates

– Starch concentrates: typically 78-85% starch

– Protein concentrates: typically 45-65% protein

• Isolates

– Starch isolates: >95% starch

– Protein isolates: > 80% protein


Why High-Moisture Protein

• Vegetarian/Vegan/Flexitarian

– Looking for more variety

• More product launches in meat alternatives

– Fresh, refrigerated and frozen


Why High-Moisture Protein

• More research and more products


Formats


Pulse Protein Experiment 1


• Formulation:

• Test proteins included:

– Soy protein concentrate (74% protein)

– 5 Pea protein isolates (>80% protein)

– 1 Chickpea protein isolate (>80% protein)

Ingredient %

Wheat gluten 48

Test protein 42

Starch 3

Fiber 3

Sugar 4


• Certain pea protein isolates perform better than others

• Operate extruder at lower temperatures when extruding pea protein isolates than the soy protein concentrate (5-10°C lower)

• Total moisture of extruding mass was 1-2% lower than the standard formulation containing soy protein concentrate



• Able to achieve a variety of textures with pea

protein isolates

• Chickpea protein isolate did not perform well in

this trial



• Formulation:

• Test proteins included:

– Soy protein concentrate (74% protein)

– 5 Pea protein isolates (>80% protein)


Ingredient %

Test protein 90

Starch 3

Fiber 3

Sugar 4


• Range of textures able to produce is limited

• Operate extruder at lower temperatures when extruding pea protein isolates than the soy protein concentrate (10-15°C lower)

• Total moisture of extruding mass was 1-2% lower than the standard formulation containing soy protein concentrate – 4-5% lower moisture than the formulations from

Experiment 1 containing gluten


Pulse Starch/Fiber Experiments

• Starch in formulation can be:

– Dry fractionated starch concentrates: pea, faba bean

or lentil

• Fibre in the formulation can be:

– Fibre from the seed coat of pea


Pulse Concentrates Experiment

• Products of dry fractionation

– Pea, faba bean and lentil

• Contain too much starch

• Final extrudate is too gummy

• Highest inclusion rate is 20%

– Lower for pea protein concentrate due to flavour


Other notes

• Hydrolyzed proteins help with flavour

• Gums help with water retention

– Protein-gum blend is matched and inclusion rate of

gum varies


Transformation


Sausage video


Kill-Step Validation Study

• Objective:

– Determine if the combination of temperature,

pressure and shear could reduce pathogens by 5 log

in high-moisture extrusion

• Preliminary Trials

– No pathogens found in flour

– All trials reduced standard plate count from 100,000

cfu/g to at maximum 20 cfu/g (most were none

detected)


Kill-Step Validation Study

• Surrogates


Inoculated

Flour

1 2 3

Final Zone

Temperature (°C)

165 155 145

Vegetative Surrogate

Count (cfu/g)

3,060,000 ND ND ND

Spore Forming

Surrogate Count

(cfu/g)

95,500 ND ND ND

Next Steps

• Evaluate

– New pea protein functionalities when available

– Lupin protein concentrates and isolates

– Other new proteins


Future Research

• Consumer perceptions

– Why do consumers choose what they choose

– Will making fibrated plant based proteins with all the

free froms be profitable

• University of Saskatchewan behaviour lab

– Shopper decision making matrix

• Digestibility


Agri-Food Innovation Cluster


AgFIC

SK Food Centre

University of Saskatchewan

POS Bio-Sciences Corp.

• Leveraging

resources to build

on expertise

• Fostering

innovative ideas

• Accelerate

commercialization

Thank you!

Shannon Hood-Niefer, PhD.

Vice President, Innovation and Technology

Saskatchewan Food Centre

[email protected]

+1-306-964-1819

www.foodcentre.sk.ca

shannon hood-niefer · 2018. 3. 13. · overview of food centre •non profit organization ......

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