DOI: 10.5937/FFR1501001S UDK 547.96:664.696]:635.655/.656:66.011 Original research paper OPTIMIZATION OF THE QUANTITY OF PROTEIN COMPONENTS IN THE HIGH-PROTEIN INSTANT PORRIDGE Olivera D. Šimurina*, Bojana M. Šarić, Pavle T. Jovanov, Anamarija I. Mandić, Marijana B. Sakač, Tamara R. Dapčević Hadnađev, Milica M. Pojić University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *Corresponding author Phone: +381214853778 E-mail address: [email protected] ABSTRACT: Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control. On our market there is porridge of uniform composition based on cereals, primarily oats. However, high-protein porridge is not available, which is a significant deficiency in the assortment of these products. In addition, insufficient intake of quality protein remains a dietary problem, particularly among children and the elderly, where diets consist mainly of cereals. Plant proteins in combination with cereals could be used to produce high protein instant porridge. In this study, proteins from legumes such as soybean and pea, specifically soy protein concentrate, soy protein isolate, and pea protein isolate were applied. Protein preparations were added to the main mixture composed of the buckwheat and corn extrudate and other additional ingredients. The protein preparations were added at three different levels: soy protein concentrate at 0, 7.5 and 15% (w/w main mixture basis) and soy protein isolate and pea protein isolate at 0, 15 and 30% (w/w main mixture bases), with the objective of optimizing the composition of the high-protein instant porridge. The aim of optimization was to maximize the protein content and overall acceptability. The optimal doses of protein preparations were determined using the method of desirability function and it was found that the optimized dose for the soy protein concentrate was 1.43 g/100 g, soy protein isolate 21.07 g/100 g and pea protein isolate 14.83 g/100 g. The prediction value for protein content was 24.77 %/DM and overall acceptability 4.09. The obtained experimental values were close to the prediction values: 24.32 %/DM for protein content and 4.41 for overall acceptability. The protein content of the formulated porridge was 24.32 %/DM, which is more than twice as high as that in the oat porridge present on the market. Based on standard nutritional values, the newly formulated high-protein instant porridge could be recommended as appropriate breakfast meal for adults. Key words: high-protein, instant porridge, protein concentrate, protein isolate, pea, soy, optimisation INTRODUCTION Lately, porridge has become a popular not available to consumers in Serbia, which choice for breakfast, and it is known that represent a significant deficiency in the breakfast is an important meal for daily ap- assortment of these products. Proteins have petite control. On Serbian market there are the capacity to affect food intake and different kinds of porridges of uniform com- appetite in humans (Wadden et al., 1987; position based on cereals, primarily oat. Graaf et al., 1992; Anderson et al., 1994) However, high-protein porridge products are and are significant in formulating special Olivera Simurina et al., Optimization of the quantity of protein components in the high-protein instant porridge, Food and Feed Research, 42 (1), 1-9, 2015 diets based on proteins (Wadden et al., high content of lysine, an essential amino 1987). In addition, insufficient intake of acid, and their deficiency in sulphur con- quality proteins remains a significant dietary taining amino acids which makes them problem, particularly among children and great compliments to other well-known ce- the elderly, where diets consist mainly of real proteins (e.g., wheat, buckwheat) which cereals. Results from previous studies are deficient in lysine, but have good con- indicated that most cereals are limited in tent of sulphur amino acids (Eggum and essential amino acids such as threonine Beame, 1983). Combining cereal and pea and tryptophan even though rich in lysine proteins helps to overcome the deficiencies (Anglani, 1998; Mensa- Wilmot et al., 2001; in balance of amino acids what can Nnam, 2001; Perez-Consesa et al., 2002; markedly improve protein quality (Living- Onwe-luzo and Nnamuchi, 2009), while stone et al., 1993). In addition, the right most legumes are rich in essential amino combination of pulses and cereals proteins acid, particularly the sulphur containing can ensure the supply of sufficient amounts amino acids (Radha et al., 2007; Kanu et of essential amino acids for human health al., 2007). Thus a combination of such food requirements. If such high-protein porridge stuffs would improve the nutritional value of additionally provides energy value that sa- the resulting blend making it better tisfies requirements for one meal and is compared to the individual components easy to prepare, then the demands of alone (Mensa-Wilmot et al., 2001). Develop- modern consumers are fulfilled. Response ment of new functional fine bakery products surface methodology (RSM) is a statistical would have to include some raw materials technique that has been successfully ap- based on plant proteins, such as soybean, plied in the development and optimization of peas and other. Although plant proteins are cereal products (Toufeili et al., 1994; Galla- relatively cheap and more abundant than gher et al., 2003; Šimurina et al., 2012). The animal proteins, direct consumption of relative contribution of predictor variables to proteins from land plants in conventional product characteristics is evaluated that human food is still fairly limited. Currently, allows optimum ingredient levels to be de- most plant proteins are used as animal termined (Crowley et al., 2001). feed. The advantage of using plant proteins is that their sources can deliver equivalent Thus, the objective of this work was to de- quality of protein at lower costs and fine the optimal formulation of a high-protein contribute to reducing greenhouse gas instant porridge containing soy protein con- emissions and limiting destruction of forest centrate, soy protein isolate and pea protein land (Linnemann and Dijkstra, 2002; isolate. Dijkstra et al, 2003). In the context of human protein nutrition, the most important plant MATERIALS AND METHODS groups are cereals and legumes. Soy Raw materials protein has a relatively high content of the essential amino acid lysine and is deficient Ingredients used for porridge formulations in methionine, while cereal proteins have were: grinded extrudate made from low lysine content, but are relatively rich in buckwheat and corn grits (45 g in 100 g of cysteine. The mixture of these two protein the main mixture) (produced at the Institute sources is preferable to either one alone of Food Technology, Novi Sad, Serbia), oat (Asgar, et al., 2010). The increasing bran (15 g in 100 g of the main mixture), popularity of using pea proteins is largely sour cherry pomace (15 g in 100 g of main due to its low fat content and water-binding mixture), flax seed (10 g in 100 g of main capabilities, emulsification properties and mixture) and fructose (15 g in 100 g of main gelation, texture and nutritional values mixture). The aforementioned ingredients (Sandberg, 2011). One of the most im- constituted the main mixture in which portant properties of pea proteins is their protein preparations were included. All raw Olivera Simurina et al., Optimization of the quantity of protein components in the high-protein instant porridge, Food and Feed Research, 42 (1), 1-9, 2015 Table 1. Proximate composition of the protein preparations tested Percentage (on dry matter basis) Proteins preparations Moisture Protein Fat Carbohydrates* Soy protein concentrate 6.0 70.0 0.5 23.5 Soy protein isolate 5.2 92.0 2.0 1.0 Pea protein isolate 6.0 90.0 2.5 1.5 *Calculated by difference Table 2. Real and coded values of added amounts of protein preparations Coded values Independent variables -1 0 +1 Soy protein concentrate, g/100 g* 0.0 7.5 15.0 * Soy protein isolate, g/100 g 0.0 15.0 30.0 Pea protein isolate, g/100 g* 0.0 15.0 30.0 Real Real values * Main mixture (composed of buckwheat and corn extrudate, oat bran, cherry pomace, flax seed and fructose) materials were obtained from local super- Water absorption capacity markets. The following protein preparations Water absorption capacity of porridge was were used: soy protein concentrate determined by the method of Cegla et al. (TradKon SPC HC-200, by Sojaprotein, (1977) with little modifications. Modifications Serbia); soy protein isolate (Olimp labo- were the following: 100 g of each formu- ratories, Debica EU) and pea protein iso- lation were weighed in a 200 ml beaker. A lates (Nutralys F85M by Roquette, France). known volume (50 ml) of water was pipetted Characteristics of additional protein prepa- into the beaker, carefully stirred and allowed rations according to the manufacturer's to equilibrate for one hour at room tempe- specifications are shown in Table 1. rature (23-25 C). After complete water ab- Soy concentrate (SC), soy isolate (SI) and sorption, the sample was further treated pea isolate (PI) were added in amounts as with 0.1 ml water portion at 10 min interval shown in Table 2. The concentrations selec- before visual observation. The volume that ted were established on the basis of preli- gave a complete absorption of water (no minary experiments. Soy concentrate was visible free water) was recorded. Water added at lower levels because it has an un- absorption capacity (WAC) was calculated pleasant odor due to the increased content as the ratio of maximum amount of water in of carbohydrates and fats. grams absorbed by 100 g dry material.