Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label "burger" patties

该项目将探索植物成分的新成分，以创造一种“汉堡肉饼”产品，提供良好的感官吸引力，使用经过认证的有机成分，展示干净的标签和具有市场竞争力的营养成分，特别是蛋白质含量。该项目将涉及创新的成分选择、配方、原型测试和感官分析。创新的配方设计和测试将确定新的植物蛋白混合物（如南瓜蛋白和大麻蛋白），与普通豌豆蛋白相比，它们提供更好的风味传递，以及成分混合物的结合和保湿性，以改善质地。我们将通过蘑菇、香料和醋的新型“清洁”成分混合物，保持产品中的钠含量低于目前的商业产品。我们将通过添加黑豆、燕麦和/或菊苣根菊粉来实现高纤维的宣称。产品原型的总蛋白质含量将使用杜马氮分析仪测定。三个原型将接受感官测试，以确定消费者的喜好，用9分的快乐量表来衡量，并与目前市场领先的替代蛋白汉堡进行比较。

This project will explore novel compositions of plant-based ingredients to create a "burger patty" product thatprovides good sensory appeal, utilizes certified organic ingredients, exhibits a clean label and a marketcompetitive nutritional profile particularly regarding protein content. This project will involve innovativeingredient selection, formulation, prototype testing and sensory analysis. Innovative formulation design andtesting will identify novel plant protein blends (such as pumpkin protein and hemp), that provide better flavourdelivery compared to common pea protein as well as ingredient blends for binding and moisture retention toimprove texture. We will maintain a sodium level in the product that is lower than that in current commercialproducts via novel "clean" ingredient blends of mushrooms, spices and vinegars. We will work toward a highfibre claim via addition of black beans, oats and/or chicory root inulin. The total protein content of the productprototypes will be determined using a Dumas Nitrogen Analyzer. Three prototypes will undergo sensorytesting to determine consumer liking as measured using a 9-point hedonic scale and compared to an alternativeprotein burger that is the current market leader.