Simple item page
 

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0003-2530-6535
cris.virtual.author-orcid0000-0002-9620-7852
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9af677aa-a894-4dc6-8898-f77473ec4e6d
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1492a588-7315-4d11-9684-a89bc3ccdaf0
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorWróbel, Martyna Maria
dc.contributor.authorSmarzyński, Krzysztof
dc.contributor.authorZembrzuska, Joanna
dc.contributor.authorŚlachciński, Mariusz
dc.contributor.authorJeżowski, Paweł
dc.contributor.authorTomczak, Aneta
dc.contributor.authorKulczyński, Bartosz
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorSałek, Karina
dc.contributor.authorKmiecik, Dominik
dc.date.access2024-10-16
dc.date.accessioned2024-10-29T08:45:41Z
dc.date.available2024-10-29T08:45:41Z
dc.date.copyright2024-09-26
dc.date.issued2024
dc.description.abstract<jats:p>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.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,7
dc.description.number19
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/foods13193060
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1948
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/13/19/3060
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 3060
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enplant-based burgers
dc.subject.enbioactive compounds
dc.subject.enamino acid profile
dc.subject.enfatty acid composition
dc.subject.enconsumer acceptance
dc.titlePotato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue19
oaire.citation.volume13