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Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.
Cookies Fortified with Clitoria ternatea Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile
This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels. The inclusion of 6% CT had a significant effect on the overall total phenolic content (TPC), which increased compared to the control sample. Antioxidative activity analyses showed enhanced antioxidative activity in ABTS, DPPH, ORACFL, and PCL assays. The addition of 6% CT inhibited hydroperoxide production in cookies. However, over a period of 6 weeks, a significant rise in peroxide value was observed during the 4th and 6th weeks of storing fortified cookies. All assessed products met the high microbiological quality standards. The sensory evaluation scores showed that CT can create cookies with health benefits and a good overall acceptance score. The texture of the cookies gradually became softer, but no significant changes in visual appearance were observed. CT can be extensively used in baked cookies as a rich source of polyphenols with strong antioxidant properties and high fibre content, as well as a fortification source for the development of functional foods.