CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Disseny d'anàlegs de productes d'origen animal a partir de fonts vegetals

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Disseny d'anàlegs de productes d'origen animal a partir de fonts vegetals

Data inici oferta: 06-09-2022      Data finalització oferta: 06-04-2023

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor Extern: Jordi Solís Pérez
        Institució/Empresa: Carinsa S.A.

Paraules clau:
Plant-based, Aminoàcids essencials, Veganisme, Textura

Descripció del contingut i pla d'activitats:
L'estudiant s'incorporarà al departament d'I+D+i de l'empresa Carinsa S.A. per desenvolupar el disseny de productes alimentaris amb base de proteïnes vegetals que cobreixen l'aport proteic similar a l'aliment que volen assemblar-se a nivell organolèptic.
Una primera línia serà desenvolupar productes similars a l'ou de gallina i una segona línia tractarà els productes texturitzats anàlegs al peix blanc.

Overview (resum en anglès): The projected 34 per cent increase in the world¿s population by 2050 will lead to increased demand for new products to replace traditional animal products globally.

The main objective of this work is the development of dehydrated preparations of analogues of meat products and egg products made from plant sources. For this, the most representative products of each working origin have been chosen: hamburger and omelette. In addition, a table sauce such as mayonnaise has been prepared. To achieve this development different improvement analyses will be carried out for each product with the aim of creating a food of high protein value and certain sensory and physical qualities, that allow to be a perfect analogue that allow to be replaced in our day to day. Specific ingredients and additives will be used for each test to meet the needs of each product: nutritional, sensorial, and technological needs.

To be able to give an assessment of these, will qualify their properties through their sensory qualities from a series of organoleptic attributes valued in a tasting test, considering a representative sample of each improvement test of each product. Furthermore, the nutritional value of the protein ingredients used will be assessed through a series of official indexes and finally the products produced will be compared with a sample of those of the current market.

It has been concluded that it is possible to develop analogue products from plant sources following sensory, organoleptic, and techno-functional characteristics, in addition to achieving a nutritional profile that adapts to the trend of healthy eating. Also, in the case of the hamburger the protein quality represented in the amino acid content and the PDCAAS and/or DIAAS indices (with values above 100%), is adjusted to its analogue, but it is difficult in the case of applications with the plant-based egg preparation, where, despite having a good protein quality, the deficiencies of each amino acid represent more than 50% respect to the egg.

¿


© CBLTIC Campus del Baix Llobregat - UPC