Potential of utilizing faba bean cotyledon flour and
Potential of utilizing faba bean cotyledon flour and fractions in low-fat meat products Xinyi Wei, Janitha Wanasundara, Mehmet Tulbek, and Phyllis Shand CMSA Annual Conference June 4, 2019 1
Why add faba bean? https: //agtfoods. co. za/product/faba-bean-protein/ 01 02 03 04 Low-fat, healthy trend Low-fat: compromise the product quality Protein (~30%) is twice of cereals Non-GMO and glutenfree 2
Objectives: Evaluate the feasibility and potential of utilizing faba bean ingredients as binders in bologna products Compare faba bean ingredients to other commercial plant products: wheat flour and pea starch fraction 3
Experimental design • Three reps of low-fat (11%) bologna products • Plant ingredients incorporated at 1. 5 and 3. 0% • Determine physical and textural properties of cooked bologna • Sensory evaluation with trained panelists (12) after screening (20) • Stats- Complete randomized design using Prox Mixed by SAS 4
Bologna ingredients Why cotyledon flour? Reduce graininess in bologna products • Control bologna formulation included 70. 7% pork picnic, 26. 8% water, and 2. 5% of other ingredients • Six binders substituted for water at 1. 5 or 3% (w/w), respectively • Robinhood wheat flour (WF) • Parrheim pea starch fraction (PS) • Malik FB cotyledon flour - dehulled (MFB) • Fabelle FB cotyledon flour - dehulled (FFB) • Faba bean starch fraction AGT - Malik (FBS) • Faba bean protein fraction AGT- Malik (FBP) 5
Bologna processing 6
Higher viscosity- easier handling Binders (3%) increased raw meat batter viscosity Means with a different letter are significantly different (p<0. 05). Error bars represent standard deviation. 7
Effect on color • Narrow ranges of cooked bologna color • L* (69 -70)- lightness • a* (16 -18)- redness • b* (14 -16)- yellowness 8
Effect on cook loss, purge loss, and expressible moisture • No effect on cook loss and purge loss (2 -week storage) Expressible moisture • Wheat flour and faba bean protein at 3% significantly (p<0. 05) reduced expressible moisture (centrifugal force) in bologna 9
Effect on texture profile analysis (TPA) Means with the different letter in the same column are significantly different (p<0. 05). The multi-treatment comparisons were using the Tukey method. Values are presented as mean ± standard deviation. 10
Effect on torsional properties Means with the different letter in the same column are significantly different (p<0. 05). The multi-treatment comparisons were using the Tukey method. Values are presented as mean ± standard deviation. 11
Torsional gelometry mapping Shear stress (k. Pa) WF 3. 0 40, 0 Brittle Tough 35, 0 FBS 1. 5 FFB 1. 5 FFB 3. 0 WF 1. 5 FBS 3. 0 PS 3. 0 MFB 3. 01. 5 MFB PS 1. 5 FBP 1. 5 30, 0 Con FBP 3. 0 25, 0 Mushy Rubbery 20, 0 1, 1 1, 2 1, 3 Shear strain 1, 4 1, 5 1, 6 12
Sensory study • 12 trained panelists, 20 -55 years old • 7 samples per tasting session • 2 tasting sessions per week • Evaluate firmness, cohesiveness, juiciness, graininess, flavor intensity, foreign flavor, and overall acceptability • 6 or 8 -point scale 13
Firmness Extremely soft 4 -5 Very soft Moderately soft Slightly soft Cohesiveness Extremely brittle Very brittle Extremely firm Moderately brittle Slightly cohesive Moderately cohesive Very cohesive Extremely cohesive Moderately juicy Very juicy Extremely cohesive 4 -5 Very dry Graininess Not detectable Very firm 4 -5 Juiciness Extremely dry Slightly firm Moderately firm Very slightly grainy Moderately dry 2 -3 Slightly grainy Slightly dry Moderately grainy Slightly juicy Very grainy Extremely grainy 14
Flavor intensity Extremely bland Very bland Foreign flavor Not detected Very weak 4 -5 Moderately Slightly bland Moderately Very intense Extremely intense Slightly intense Moderately Very intense Extremely intense Like very moderately much Like extremely 2 -3 Moderately Slightly weak Overall acceptability Dislike extremely Slightly intense Dislike very Dislike much moderately slightly 4 -5 Like slightly 15
Effect on sensory properties • Wheat flour (3%) significantly increased firmness, related to TPA • Pea starch did not increase firmness • All binders (3%) significantly decreased juiciness except Malik flour • Fabelle cotyledon flour at 3% significantly increased foreign flavor • No effect on cohesiveness, graininess, flavor intensity, and overall acceptability 16
Conclusion 1 Binders (1. 5 or 3% ) would not negatively change the color, textural, and sensory properties 2 Faba bean ingredients functioned the same as other binders 3 Faba bean cotyledon flour and protein fraction could increase protein content in the bologna 4 Faba bean can be used as binders to replace wheat flour 17
Acknowledgements 18
Thank you! 19
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