Development of a Semisolid Baobab-based Protein Snack

Inglés. This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. At the time of writing, one of the biggest if not the biggest trend in the food industry is the replacement of animal-sourced proteins with plant-based proteins. Another big trend is the “clean label” trend, i.e., consumers rejecting food additives and preferring less processed foods. Arwa Foodtech AB is a company that specializes in the use of baobab fruit, an acidic, pectin-rich fruit hailing from sub-Saharan Africa. Since Arwa Foodtech is built around the baobab fruit, our formulation should be based on baobab as well. Several plant protein powders from different suppliers were assessed for the project, and PDCAAS for all possible protein combinations between the powders were calculated. Pea protein and Oat protein was selected as the best combination, with a PDCAAS over 100% when combined at a ratio of 44% Oat and 56% Pea. It quickly became clear that the biggest challenge when working with plant proteins was the mealy mouthfeel caused by protein insolubility. To fight this, the influence of pH and salt concentration on mealiness was investigated, and it was found that low pH and high salt content resulted in a smoother mouthfeel. However, this led to the formulation having an unacceptably tart taste. This was balanced by adding sweetness in the form of apple juice concentrate. The influence of protein concentration and cooking temperature on the gel strength of the product was investigated as well, and was compared to the gel strength of several competing products. The results showed that our formulation had very similar yield- and breakpoints to commercial products, indicating similar consumer experience from the product. After further sensory analysis, a final formulation was decided, containing baobab fruit, pea protein concentrate, oat protein concentrate, apple juice concentrate, water, coconut oil, and salt. The formulation has no E-numbered additives, has a protein content of 7,8 grams per 100g, 20,6 E% from protein, and has a PDCAAS score of 100%. This base is now ready for further development at Arwa Foodtech in order to colour and flavour the base, thus creating nutritious and sustainable products ready for the supermarket shelves.

Inglés. Baobab is a fruit from Sub-Saharan Africa, which has been consumed in local diets for as long as anyone can remember. It has a hard shell and hard seeds surrounded by a white fruit pulp. This fruit pulp is acidic (meaning it has a low pH, around 3,0), and contains a lot of pectin. Pectin is a type of molecule that makes liquids turn into gels, which can be seen in marmalade for example. Not only does Baobab have a unique and pleasant taste, it is also very nutritious, as it contains a lot of vitamins and minerals. In order to create a more sustainable future for the food industry, Arwa Foodtech AB wants to use the baobab fruit to replace animal-based ingredients, since it has the potential to do so, but is far better for the environment. In this particular project, Baobab has been used to create a base for a plant-based, spoonable protein snack, similar to a dairy-based quarg. Baobab has two main functions in the product: 1. The low pH of the Baobab along with a touch of salt helps the plant proteins added to the mix become solubilized. This makes the product taste smooth rather than mealy. 2. The pectin in the Baobab makes the product thicker and makes it more like the quarg it aims to mimic. In addition to Baobab, the product also contains Water, Oat protein concentrate, Pea protein concentrate, Apple juice concentrate, Coconut oil, and Salt. That means that not only is it suitable for vegans, it is also free from additives and added sugar, which is becoming increasingly appreciated by consumers. Thanks to careful optimization of the ratio of Oat to Pea protein, the product has a protein quality score (PDCAAS) at 100%, which is usually only achieved by animal proteins. By tweaking the cooking temperature and the protein content, the recipe was made to mimic the gel behaviour of commercial quargs and plant-based alternatives, giving the consumer a similar eating experience as a “normal” quarg. After almost six months of development, the base is now ready for the finishing touches, or in other words, some flavour and colour, and then the product will be ready for the supermarket shelves. By sharing the discoveries on how different parameters influence the sensory and physiochemical properties of a plant-protein based formulation, we hope to make future developments of similar products easier and more efficient.