Päevalilleseemne- ja kanepiseemnevalkude kasutamine valgubatoonis ning nende mõju füüsikalis-keemilistele ja sensoorsetele omadustele
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Kuupäev
2025
Kättesaadav alates
05.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Kasvav nõudlus taimsete ja madala süsinikujalajäljega valguallikate järele on suunanud tähelepanu alternatiivsetele valguallikatele, nagu päevalilleseemne- ja kanepiseemnevalgud. Käesoleva töö eesmärk oli uurida vadakuvalkude asendamise võimalikkust valgubatoonides päevalilleseemne- ja kanepiseemnevalkudega ning hinnata selle mõju toote kvaliteedile. Uurimistöö käigus valmistati kolm tüüpi valgubatoone: vadakuvalgu, päevalilleseemnevalgu ja kanepiseemnevalgu baasil. Valminud batoonide füüsikalis-keemilisi omadusi (nt tekstuuriprofiil, pH) analüüsiti 28-päevase säilitamise käigus (1., 14. ja 28. päeval) ning viidi läbi sensoorne hindamine, et võrrelda erinevate valguallikate mõju batoonide omadustele. Tulemused näitasid, et valguallikas mõjutab oluliselt batoonide kvaliteedinäitajaid ning nende muutusi säilitamisel. Esialgu olid kanepiseemnevalguga batoonid suurima kõvadusega, kuid 28. säilituspäevaks olid hoopis vadakuvalguga batoonid kõige kõvemad. Taimsete valkudega batoonide pH oli madalam ja langes säilitamise jooksul, samas vadakuvalguga batoonide pH püsis kõrgem ja stabiilsem. Sensoorne hindamine kinnitas, et valgutüüp mõjutab batoonide tekstuuri (nt kohesiivsus, kleepuvus) ja maitseomadusi. Uuringu tulemused näitavad, et päevalilleseemne- ja kanepiseemnevalgud võivad vadakuvalku edukalt asendada valgubatoonides, mis loob võimaluse arendada jätkusuutlikumaid valgurikkaid vahepalasid.
The growing demand for plant-based and low-carbon-footprint protein sources has drawn attention to alternatives such as sunflower-seed and hemp-seed proteins. The aim of this study was to investigate the feasibility of replacing whey protein with sunflower-seed and hemp-seed proteins in protein bars and to evaluate the impact on product quality. Three types of protein bars were prepared using whey protein, sunflower-seed protein, and hemp-seed protein. The bars’ physicochemical properties (e.g., texture profile, pH) were analyzed over a 28-day storage period (on days 1, 14, and 28), and a sensory evaluation was conducted to compare the effects of each protein source on bar attributes. The results showed that the protein source significantly influenced key quality parameters and their evolution during storage. Initially, hemp-seed–based bars exhibited the greatest hardness, but by Day 28 the whey-protein bars became the hardest. Bars made with plant proteins had a lower pH that declined over storage, whereas the pH of whey-protein bars remained higher and more stable. Sensory evaluation confirmed that protein type affected texture attributes (e.g., cohesiveness, stickiness) and flavor properties. These findings demonstrate that sunflower-seed and hemp-seed proteins can effectively replace whey in protein bars, offering a pathway to develop more sustainable, protein-rich snack products.
The growing demand for plant-based and low-carbon-footprint protein sources has drawn attention to alternatives such as sunflower-seed and hemp-seed proteins. The aim of this study was to investigate the feasibility of replacing whey protein with sunflower-seed and hemp-seed proteins in protein bars and to evaluate the impact on product quality. Three types of protein bars were prepared using whey protein, sunflower-seed protein, and hemp-seed protein. The bars’ physicochemical properties (e.g., texture profile, pH) were analyzed over a 28-day storage period (on days 1, 14, and 28), and a sensory evaluation was conducted to compare the effects of each protein source on bar attributes. The results showed that the protein source significantly influenced key quality parameters and their evolution during storage. Initially, hemp-seed–based bars exhibited the greatest hardness, but by Day 28 the whey-protein bars became the hardest. Bars made with plant proteins had a lower pH that declined over storage, whereas the pH of whey-protein bars remained higher and more stable. Sensory evaluation confirmed that protein type affected texture attributes (e.g., cohesiveness, stickiness) and flavor properties. These findings demonstrate that sunflower-seed and hemp-seed proteins can effectively replace whey in protein bars, offering a pathway to develop more sustainable, protein-rich snack products.
Kirjeldus
Magistritöö
Toiduainete tehnoloogia õppekaval
Märksõnad
magistritööd, tekstuur, lõiketakistus, niiskussisaldus, kleepuvus, Roheline Ülikool (töö toetab EMÜ Rohelise Üikooli põhimõtteid), toiduohutus, mahetoit