Transcript NFS210_Team_1_Zucchini_poster

Impact of the addition of AlgaVia as a protein enhancement in Zucchini Bread
Cai, A., Crossen, K., Pavao, B.
ABSTRACT
AlgaVia™ whole algal protein is a revolutionary vegan whole food ingredient rich in
protein that is protected inside the natural cell wall. It is a multicomponent whole food
ingredient rich in protein with dietary fiber, lipids and micronutrients. AlgaVia™ Whole
Algal Protein is a source of quality protein with the added benefits of insoluble fiber,
healthy lipids and micronutrients such as lutein and zeaxanthin. AlgaVia™ whole algal
protein is a robust fortification tool that has limited interaction with other ingredients and
is minimally affected by temperature and pH. AlgaVia is also gluten-free and non-GMO.
It has high digestibility and contains all essential amino acids. AlgaVia™ Microalgae
Food Ingredients provide an array of benefits that can make reduced-fat foods taste
richer, vegan protein fortification simpler, and the reduction of saturated fat with great
taste and texture possible. With a protein that is protected by a natural cell wall, this
ingredient enables fortification in challenging applications such as low pH beverages,
dressings and crackers. AlgaVia™ whole algal protein delivers a unique set of functional
and nutritional benefits are whole food ingredient, free of known allergens, sustainable,
naturally-derived, contains all essential amino acids, adds dietary fiber, healthy lipids and
micronutrients to food products, gluten-free, non-GMO and vegan, manufactured in the
U.S., FDA GRAS no questions letter received, high protein digestibility, zero to minimal
impact on the texture or viscosity of a finished product, stable in a variety of
temperatures and pH conditions. NEED TO INCLUDE COMMENTS ABOUT
ZUCCHINI BREAD _ WHY YOU SELECTED IT. ANY REPORTS IN THE
LITERATURE ABOUT USE OF ALGAL OR ALGAE IN BAKED PRODUCTS. I
REMOVED A FEW SENTENCES THAT WERE REPETETIVE. Based on the
results of our study, use of algal protein can be an opportunity to enhance the overall
protein quality of baked goods, such as in zucchini bread.
.
MATERIALS & METHODS
Chart 1: Sensory Evaluation Results of Zucchini Bread Attributes
Our study included the Control zucchini bread, Treatment 1 made with 1/4th cup AlgaVia
and Treatment 2 made with ½ cup AlgaVia. Three replications were made for each recipe
in this study. Data was analyzed using descriptive statistics. We implemented sensory
and instrumental tests to measure and evaluate product quality in triplicate replicate
samples across our treatments.
Instrumental:
-Konica Minolta: the Konica Minolta is used to measure the variation in color between the
brownies. This is measured by L, a, b values. The L value is the lightness to darkness.
The a is the red to green and the b is the blue to yellow range.
-Penetrometer: This was used to measure the texture of the zucchini bread after they had
been baked. A small 1”x1” sample was placed under the probe and it is dropped on the
sample and a measure is recorded to give the amount of hardness.
Sensory:
-Sensory Panel: We used a 5-member panel and trained them on guidelines for evaluating
each of the samples. Each panel member was given a plate containing three zucchini
bread samples with randomly assigned numbers along with a sensory questionnaire using
a nine-point hedonic scale with the corresponding sample number for evaluation. After
tasting one treatment they were asked to record their response and then take a saltine and
rinse their mouth with water and a cracker to clear their pallet. We then calculated the
means of all the results to determine the most popular among the consumers.
BACKGROUND & OBJECTIVES
BACKGROUND AND SIGNIFICANCE
NEED BACKGROUND COMMENTS ON ZUCCHINI BREAD. LOOK AT THE
EXAMPLES I PROVIDED. THIS IS NOT ONLY ABOUT THE ALGAL. DO A
SEARCH FOR SCIENTIFIC PAPERS ON ZUCCHINI BREAD RESEARCH, USE
OF ALGAE PROTEIN OR FLOUR IN BAKED GOODS. “AlgaVia™ whole algal
protein is a revolutionary vegan whole food ingredient rich in protein that is protected
inside the natural cell wall. It is a multicomponent whole food ingredient rich in protein
with dietary fiber, lipids and micronutrients. AlgaVia™ whole algal protein is a robust
fortification tool that has limited interaction with other ingredients and is minimally
affected by temperature and pH. AlgaVia is also gluten-free and non-GMO. It has high
digestibility and contains all essential amino acids.”
OBJECTIVE OF STUDY
The objective of this experiment is to determine the effect the addition of Solazyme whole
algal protein in zucchini bread in relation to color, flavor, sweetness, texture, and
moisture.
RESULTS & DISCUSSION
ZUCCHINI BREAD & MUFFINS
INGREDIENTS
1 large egg, beaten
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) vegetable oil*
1 cup grated zucchini (about 1 large)
BROWN SUGAR OAT STREUSEL
2 teaspoons vanilla extract
2/3 cups (60g) old-fashioned or quick oats
1 and 1/2 cups (190g) all-purpose flour
1/2 cup (100g) packed light or dark brown sugar
1/2 teaspoon baking powder
2 Tablespoons (16g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (135g) walnuts
METHODS
-Make the streusel first by combining the oats, brown sugar, cinnamon, and flour
together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter
(preferred) - or you may use your hands. Mix until the streusel resembles coarse
crumbs. Set aside.
-In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar,
oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour,
baking powder, baking soda, salt, cinnamon, nutmeg, and walnuts together. Pour the
wet ingredients into the dry ingredients and mix with a large wooden spoon or
rubber spatula until combined. Avoid overmixing.
-If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel
into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the
muffins in the oven, lower the oven temperature to 350F degrees and continue to
bake for an additional 13-14 minutes or until a toothpick inserted in the middle
comes out clean. Allow to cool in the pan for 5 minutes before serving.
50
45
40
35
30
control
25
1/2 c algal
20
1/4 c algal
15
10
5
0
interior color
moisture level
sweetness
flavor
firmness
overall
Chart 2: Mean “A” Readings Across Zucchini Bread Treatments
Chart 3: Mean “B” Readings Across Zucchini Bread Treatments
3
25
B value product #1
2.5
B value product #2
20
B value product #3
2
A value product #1
1.5
15
A value product #2
A value product #3
10
1
5
0.5
0
0
control
control
1/4 c algal
1/4 c algal
1/2c algal
1/2 c algal
Sensory
Based on the sensory panel results shown in Chart 1, overall scores from the Control and
Treatment #1 (¼ c Algal) were similar, differing by only 1.6 points; while 8.6 points separated the
Control and Treatment #2 (the 1/2 c Algal). The results show that the most preferred samples were
the Control and Treatment #1 products.
Instrumental
As seen in Chart 2 Treatment #1 (the ¼ c Algal) shows the highest *a values compared to the
Control and Treatment #2 (the ½ c Algal). The Control and Treatment #2 (½ c Algal Treatment)
were more uniform in *a values across the graph with the least differentiation. Product 1 STDEV
was 0.2426, Product 2 STDEV was 0.2190, and Product 3 STDEV was 0.
As seen in Chart 3. Treatment #2 shows the highest *b value vs. the Control and Treatment
#1. This tells us that Treatment #2 has more of a subtle yellow hue, which is what we expected
since the Algal Protein is yellow in appearance. The Control Treatment was second on the graph to
achieve the yellow/orange hue to it, with the ¼ c Algal Treatment to be closely in unison with an
average of 15.45 across the board. Product 1 STDEV 2.9667, Product 2 STDEV 3.2346, and
Product 3 STDEV was 3.9806
CONCLUSION & RECOMMENDATION
Overall: The Control ranked highest in acceptability for interior color,
moisture level, flavor, and firmness. However, Treatment #1 (the ¼ c Algal
Treatment) performed close to the Control on interior color, moisture level,
flavor, and firmness; and also ranked first on sweetness level. By adding
the Algal Protein to the zucchini loafs, it yields a more nutritious product,
increasing overall health benefits to individuals who consume less than the
suggested daily protein intake.
REFERENCES