Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Oleksii Parniakov; Stefan Toepfl; Francisco J. Barba; Daniel Granato; Sol Zamuz; Fernando Galvez; José Manuel Lorenzo

doi:10.1007/s13197-018-3175-1

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Oleksii Parniakov, Stefan Toepfl, Francisco J. Barba, Daniel Granato, Sol Zamuz, Fernando Galvez, José Manuel Lorenzo

Research output: Contribution to journal › Article › peer-review

Abstract

The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.

Original language	English
Pages (from-to)	2552-2559
Number of pages	8
Journal	Journal of Food Science and Technology
Volume	55
Issue number	7
DOIs	https://doi.org/10.1007/s13197-018-3175-1
Publication status	Published - 1 Jul 2018
Externally published	Yes

Keywords

Amino acid profile
Chlorella
Functional foods
Meat analogues
Sensory analysis
Spirulina

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1007/s13197-018-3175-1

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title = "Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti",

abstract = "The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.",

keywords = "Amino acid profile, Chlorella, Functional foods, Meat analogues, Sensory analysis, Spirulina",

author = "Oleksii Parniakov and Stefan Toepfl and Barba, {Francisco J.} and Daniel Granato and Sol Zamuz and Fernando Galvez and Lorenzo, {Jos{\'e} Manuel}",

note = "Publisher Copyright: {\textcopyright} 2018, Association of Food Scientists & Technologists (India).",

year = "2018",

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doi = "10.1007/s13197-018-3175-1",

language = "English",

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T1 - Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

AU - Parniakov, Oleksii

AU - Toepfl, Stefan

AU - Barba, Francisco J.

AU - Granato, Daniel

AU - Zamuz, Sol

AU - Galvez, Fernando

AU - Lorenzo, José Manuel

PY - 2018/7/1

Y1 - 2018/7/1

N2 - The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.

AB - The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.

KW - Amino acid profile

KW - Chlorella

KW - Functional foods

KW - Meat analogues

KW - Sensory analysis

KW - Spirulina

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SN - 0022-1155

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JF - Journal of Food Science and Technology

IS - 7

ER -

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Abstract

Keywords

UN SDGs

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