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  • 1.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    The development of novel foods from Swedish pulses: Raw material composition and processing effects2021Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
    Abstract [sv]

    En gradvis övergång till en mer hälsosam och hållbar kost med en högre andel växtbaserade produkter föreslås vara ett av de mest effektiva sätten att minska klimatpåverkan från konsumtion av livsmedel. Baljväxter kan spela en viktig roll i detta skifte på grund av deras fördelar för både miljön och hälsan. Den här avhandlingen har målsättningen att studera lämpligheten hos baljväxter odlade i Sverige som råvara för nya växtbaserade livsmedel och ingredienser. 

    Mjöl från lokalt odlade baljväxter (gula ärtor, gråärtor, bondbönor, och vita bönor) behandlade med olika beredning metoder (kokning, rostning och groning) analyserades med avseende på funktionella egenskaper, näringsinnehåll och flyktiga ämnen. Proteinisolat från lokalt odlade baljväxter togs fram i pilotskala med en alkalisk extraktionsmetod följt av isoelektrisk utfällning och analyserades för sammansättning av makronutrienter, termiska egenskaper och vattenhållningskapacitet. Vidare undersöktes lämpligheten av baljväxtmjöl i utvecklingen av växtbaserade ostar och lämpligheten av proteinisolat från baljväxter för att producera köttsubstitut. 

    Resultaten visade att baljväxtmjölets funktionella egenskaper och näringsinnehåll påverkades avsevärt av kokning, rostning och groning. Dessa behandlingar påverkade också profilen av flyktiga ämnen. Växtbaserade ostanaloger med fast och skivbar konsistens framställdes med mjöl från kokade och rostade gula ärtor och bondbönor. De växtbaserade ostarna kan kategoriseras som funktionella livsmedel på grund av det höga innehållet av kostfibrer. Dessutom kunde köttsubstitut produceras med proteinisolat från gula ärtor och bondbönor genom våt-extrudering. Vattenhalten och extruderingstemperaturen behövde justeras beroende på råvaran i ingående proteinisolat. Växtbaserade ost- och köttsubstitut tillverkade av lokala råvaror skulle kunna användas för att öka baljväxterskonsumtionen i Sverige, som för närvarande är mycket låg.  

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  • 2.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content2019Ingår i: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 7, nr 12, s. 4116-4126Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

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  • 3.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa. Mansoura University, Egypt.
    Östbring, Karolina
    Lund University, Sweden.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties2021Ingår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 9, artikel-id 2208Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.

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  • 4.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Bergström, Maria
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Characterization of volatile compounds in Swedish yellow and gray peas: implications for new legume‐based ingredients2020Ingår i: Legume Science, E-ISSN 2639-6181, Vol. 2, nr 4, artikel-id e55Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    There is a growing demand for alternative protein‐source ingredients from domestically cultivated pulses in Europe, including Sweden. However, the use of legumes as a food ingredient is limited by the presence of a distinct beany flavor. Mapping the volatile compounds composition in a standardized approach will aid in comparing different legume varieties and processing treatments. The composition of volatile compounds in flour from yellow and gray peas (raw and boiled) was investigated and compared. Volatile compounds were isolated by headspace solid‐phase microextraction (HS‐SPME) and analyzed using gas chromatography‐mass spectrophotometry (GC‐MS). A total of 43 volatiles were identified, consisting mostly of aldehydes, followed by alkanes, alcohols, ketones, alkenes, furans, terpenes, aromatics, and sulfur‐containing compounds. Boiling led to a marked reduction in alcohols and an increase in aldehydes. Several markers of beany flavor, such as 1‐octen‐3‐ol, 2‐pentylfuran, and 3,5‐octadien‐2‐one, were significantly decreased after boiling. The composition of volatiles collected from yellow and gray peas was comparable, but boiled yellow pea had a higher abundance of beany flavor as compared to gray pea. Gray pea is an interesting variety to be explored further as a potential alternative to the well‐known yellow pea.

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  • 5.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Zahari, Izalin
    Lund University, Sweden.
    Barman, Malin
    Chalmers University, Sweden.
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa. Mansoura University, Egypt.
    Ahlström, Cecilia
    Lund University, Sweden.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Östbring, Karolina
    Lund University, Sweden.
    High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties2021Ingår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 4, artikel-id 843Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

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  • 6.
    Röös, Elin
    et al.
    Swedish University of Agricultural Sciences, Sweden.
    Carlsson, Georg
    Swedish University of Agricultural Sciences, Sweden.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa. Mansoura University, Egypt.
    Stephan, Andreas
    Jönköping university, Sweden.
    Tidåker, Pernilla
    Swedish University of Agricultural Sciences, Sweden.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden2020Ingår i: Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, Vol. 35, nr 2, s. 192-205Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.

  • 7.
    Zahari, Izalin
    et al.
    Lund University, Sweden.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Helstad, Amanda
    Lund University, Sweden.
    Ahlström, Cecilia
    Lund University, Sweden.
    Ostbring, Karolina
    Lund University, Sweden.
    Rayner, Marilyn
    Lund University, Sweden.
    Purhagen, Jeanette K.
    Lund University, Sweden.
    Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking2020Ingår i: Foods, E-ISSN 2304-8158, Vol. 9, nr 6, s. 1-13, artikel-id 772Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p< 0.05).

  • 8.
    Zahari, Izalin
    et al.
    Lund University, Sweden;Persiaran MARDI UPM, Malaysia.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linnéuniversitetet, Kunskapsmiljöer Linné, Hållbar hälsa.
    Purhagen, Jeanette K.
    Lund University, Sweden.
    Rayner, Marilyn
    Lund University, Sweden.
    Ahlström, Cecilia
    Lund University, Sweden.
    Helstad, Amanda
    Lund University, Sweden.
    Östbring, Karolina
    Lund University, Sweden.
    Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking2021Ingår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 10, artikel-id 2397Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40-80-130-150 & DEG;C on the extrudates' characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

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