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Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta
Author(s) -
Jayawardena S. Reshan,
Morton James D.,
Brennan Charles S.,
Bekhit Alaa ElDin A.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13927
Subject(s) - ingredient , food science , functional food , chemistry , high protein
Summary Beef lungs are an underutilised co‐product of the meat industry that could be used as an ingredient to supplement the protein content of cereal foods. Beef lung powder (BLP) had a protein content of 87% (dry weight basis), an amino acid score of 1, and contained 1 mg g −1 iron. Fresh semolina pasta was used as a model food, and BLP was incorporated up to 20%. Incorporation of 10% BLP improved the indispensable amino acid score of the pasta from 0.48 to 0.91. At that level of incorporation, higher cooking loss and redder (increased ‘ a ’ value) and darker (decreased ‘ L ’ value) colour resulted. The fresh pasta with BLP had a lower glycaemic response compared to control samples. BLP improved the functional value of the fresh pasta and is a potential ingredient in the development of new food products.