Ingredient extracted from the plant seed is a good source of protein and has neutral flavor and aroma, facilitating the application on the market
Researchers from (Institute of Food Technology) and Fraunhofer IVV Institute in Germany developed a sunflower flour food that can be used as a meat substitute.
The ingredient is obtained after the extraction of the seed oil from the plant. In order to be consumed by humans, before processing began it was necessary to remove the phenolic compounds and compounds, substances that give a dark color to flour and reduce their digestibility.
The next step was to elaborate two formulations of the so -called alternative mixtures to the meat: the 1st was incorporated the flour from roasted grains and, in the 2nd, textured sunflower protein was used. Both were enriched with dust tomatoes, spices and a mixture of fat sources consisting of sunflower, olive and flaxseed oils.
The masses were molded in mini-hamburger and roasted. Then they underwent sensory and physicochemical evaluations. The result of the analyzes showed that the textured protein version had a higher consistency and presented high protein and fat -beneficial health levels – monounsaturated fatty acids, for example. In addition, the option prepared with textured protein demonstrated a significant mineral content, especially iron, zinc, magnesium and manganese, with 49%, 68%, 95%and 89%, respectively, of recommended daily intake.
According to the authors of the work, which had from FAPESP, the decision to study the slime of sunflower arose from the fact that plant oil was widely used in Europe and the cultivation of vegetable is expanding in Brazil. Another point that counts in favor of the ingredient is that it is not genetically modified.
In addition, plant flour is a promising source of protein, which is very relevant to the growing demand of consumers for sustainable and plant options.
“It is also necessary to highlight that, after the removal of peels and phenolic compounds, the flour has very neutral flavor and aroma, especially compared to the various vegetable proteins present in the market.”said, researcher at the Center for Food Science and Quality ().
She also mentions that the product has a very favorable composition of essential amino acids, which is another factor to expand its food incorporation as a substitute for nourishing meat products. “In the technological functional aspect, there is a need to apply processes that build fibrous proteins, such as extrusion, to deliver a product of appearance and texture more similar to those of meat.”explained Pacheco, who is also a teacher of the Master of Food Science and Technology at ITAL and guest teacher at the Department of Food and Nutrition at the Faculty of Food Engineering, State University of Campinas (FEA-Unicamp).
“I consider that the study provided many positive references, both for the full use of the cultivar and the stimulation of flour consumption and valorization. The partnership with German researchers was also very relevant thanks to the sharing of work techniques, knowledge exchange and the exchange of students and researchers”.he said.
The article Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products It can be read.
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