Development of a new low fat and nutraceutical falafel

沙拉三明治在素食主义者中很受欢迎，因为它主要由鹰嘴豆组成，是肉类食品的替代品。然而，鹰嘴豆是一种豆科植物，其营养价值低于动物蛋白，原因是缺乏必需的氨基酸，蛋白质消化率低，以及存在包括蛋白酶抑制剂、植酸和凝集素在内的抗营养化合物，这些化合物可能会影响人们对营养物质的利用。该项目的目标是通过减少鹰嘴豆的含量，加入蛋白质质量更高的种子，降低抗营养化合物，含有更多功能成分(例如：omega-3)，以及通过取消油炸过程来改善沙拉三明治的营养质量。*该项目的目标是：i)确定三种种子(大麻、亚麻和藜麦籽)的最佳组合，以开发出功能成分丰富的沙拉三明治；ii)根据食品配料和烘焙条件(时间/温度)优化沙拉沙拉的配方，以确保所开发的烘焙产品的理化和感官特性得到高度认可；iii)通过微生物和感官分析来确定所开发的熟食产品的保质期。*研究的挑战是，找到最佳的配料组合和优化的浓度，以提供具有可接受的质地、味道和口感的高度营养的产品，可以与目前市场上存在的产品竞争，并优化沙拉非的烘焙工艺条件，以获得与油炸沙拉非类似的理化和感官特性。

Falafel is popular among vegetarians, as an alternative to meat-based foods since it is mostly composed of chickpea. However, chickpea is a leguminous that is reported to have lower nutritive value than animal proteins due to the lack of essential amino acids, low protein digestibility and the presence of antinutritional compounds including protease inhibitors, phytic acid, lectins, that may impair the utilization of the nutrients by people. The goal of this project is to improve the falafel's nutritional quality by reducing chickpea content, incorporating seeds with higher protein quality, lower antinutritional compounds, containing more functional ingredients (ex: omega-3) and also by eliminating the frying process. ****The objectives of this project are i) Determine the best mix of three seeds (hemp, flax, and quinoa seed) in order to develop a falafel rich in functional ingredients ii) Optimize falafel formulation with food ingredients and baking conditions (time/temperature) in order to ensure highly-accepted physicochemical and organoleptic properties of the developed baked product iii) Determine the shelf life of the developed cooked product by microbiological and sensorial analysis. ****The research challenge is, to find the best in combination of ingredients with optimized concentration in order to provide a highly nutritive product with acceptable texture, taste and mouthfeel which could compete with the product presently exist in the market, and to optimize the baking process conditions for falafel to obtain the similar physicochemical and sensorial properties as fried falafel.**