Development of a new low fat and nutraceutical falafel

沙拉三明治在素食者中很受欢迎，作为肉类食物的替代品，因为它主要由鹰嘴豆组成。然而，鹰嘴豆是一种豆科植物，据报道其营养价值低于动物蛋白，因为鹰嘴豆缺乏必需氨基酸，蛋白质消化率低，而且含有蛋白酶抑制剂、植酸、凝集素等抗营养化合物，可能会损害人体对营养物质的利用。该项目的目标是通过减少鹰嘴豆的含量，加入具有更高蛋白质质量的种子，更低的抗营养化合物，含有更多的功能性成分（例如：omega-3），以及通过消除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、亚麻和藜麦种子）的最佳组合，以开发出富含功能成分的沙拉三明治；ii)根据食品成分和烘焙条件（时间/温度）优化沙拉三明治配方，以确保开发的烘焙产品具有高度可接受的理化和感官特性；iii)通过微生物和感官分析确定开发的熟食产品的保质期。****研究的挑战是找到最佳的原料组合和优化的浓度，以提供具有可接受的质地，口感和口感的高营养产品，可以与市场上现有的产品竞争，并优化油炸沙拉三明治的烘焙工艺条件，以获得与油炸沙拉三明治相似的物理化学和感官特性

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.**