Satiety and Structure Modification

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1 Satiety and Structure Modification Charlotte Holmes MFR Project January December 2017

2 Why? - need for the project Obesity & public health concerns Industry commitment/phe to reduce calories Capitalise on protein trend Tackle consumer perception & responses to reduced energy products

3 What? objectives of the work Demonstrate commercially viable ingredients and processing solutions Apply solutions to the development of satiating, energy reduced products Assess efficacy of one developed product to decrease appetite ratings, and subsequent energy intake In an acute setting

4 Approaches- Year 1 Review research and generate a literature review on approaches to create satiating products Investigate protein sources including novel sources Development of non-bakery product using manipulated food structure

5 Review on Identification protein sources approaches to create satiating products 1. Food structure 3. Protein content 2. Composition

6 Development of non-bakery product using manipulated food structure Freeze-drying Aeration Alginate bead incorporation

7 Development of non-bakery product using manipulated food structure

8 Approaches- Year 2 Development of bakery product containing a higher protein content Development of bakery product with manipulate food structure Assess the utility of two analytical methods (Differential Scanning Calorimetry (DSC) and Rapid Visco-Analysis (RVA)) in the prediction of protein behaviour in pasteurised milk-based beverages.

9 Development of bakery product containing a higher protein content Protein Flour Substitution Bakers % Total energy from protein % Control - 12 Pea Pea Oat Oat Hydrolysed Chicken Hydrolysed Chicken Beef Beef Milk Protein Isolate Milk Protein Isolate Brown Rice Brown Rice Fava Bean Fava Bean Whey Whey Lentil Lentil Soya Soya

10 Development of bakery product containing protein Scoping experiment

11 Development of bakery product containing protein Gluten maintained experiment Sample Name Protein Dough Condition Bowl Rest Comments Control Control 2 1 Good consistency Pea (16% of energy) Pea 1 1 Nice consistency Pea (20% of energy) Pea 3 2 Beef (20% of energy) Beef 5 4 Brown rice (16% of energy) Brown rice 1 0 Good handling Brown rice (20% of energy) Brown rice 0 0 Tough, little elasticity Hydrolysed chicken (16% of energy) Chicken 3 2 Starts off mozzarella like, but recovers after resting Hydrolysed chicken (20% of energy) Chicken 2 1 As with control, good consistency Fava bean (16% of energy) Fava 1 1 Fava bean (20% of energy) Fava 3 2 Lentil (16% of energy) Lentil 1 1 Unclean bowl Lentil (20% of energy) Lentil 2 3 Unclean bowl Oat (16% of energy) Oat 1 0 Good handling, better than control Oat (20% of energy) Oat 0 0 Good handling, better than control Milk (isolate) (16% of energy) Milk 2 1 Milk (isolate) (20% of energy) Milk 2 0 Tough after resting Whey (16% of energy) Whey 0 0 Hot Whey (20% of energy) Whey 0 0 Hot, was tough after resting Soy (isolate) (16% of energy) Soy 1 0 Soy (isolate) (20% of energy) Soy 2 1 Unclean bowl Gluten (16% of energy) Gluten 1 0 Better than control Gluten (20% of energy) Gluten 1 0 Better than control Bowl indicates the stickiness in the bowl after the 2:8 mixing cycle and rest indicates the condition after a 5 minute rest period. The ratings go from 0 not sticky to 5 very sticky (but still processable).

12 Development of bakery product containing protein Gluten maintained Farinograph (500BU line) based on CCAT method no. 04 TES-CM-127 (non UKAS) Water Absorption (%)

13 Development of bakery product containing protein Gluten maintained

14 Development of bakery product containing protein Gluten maintained Sample Name Protein Sensory observation Hue (visual) Texture Flavour Control Control 3 Open, fluffy Sweet, yeasty Pea (16% of energy) Pea 4 Open, less fluffy, drier Similar to control Pea (20% of energy) Pea 5 More tough Strong after note Beef (20% of energy) Beef 7 Soft, open Beefy aroma and flavour Brown rice (16% of energy) Brown rice 4 Open structure, tough, dry As control, slightly chalky Brown rice (20% of energy) Brown rice 4 Less tough, soft open crumb As with control Hydrolysed chicken (16% of energy) Chicken 6 Soft open crumb Hydrolysed chicken (20% of energy) Chicken 10 Bagel like density, moist, sweet Off note of burnt cheese, acidic, umami (meaty) Off note of burnt cheese, acidic, umami (meaty) Fava bean (16% of energy) Fava 6 Open, fluffy, Mild taste Fava bean (20% of energy) Fava 7 More dense than Fava bean (16% of energy). As with Fava bean (16% of energy) Lentil (16% of energy) Lentil 6 Open, fluffy Rancid oil aroma, chewy Lentil (20% of energy) Lentil 5 Open, thick crust Strong lentil taste, chemical back notes Oat (16% of energy) Oat 4 Grey colour, gritty, dry Rancid olive oil Oat (20% of energy) Oat 5 Very tight crumb, as above Rancid olive oil, cardboard note Milk (isolate) (16% of energy) Milk 4 As with control Closest to control Milk (isolate) (20% of energy) Milk 4 More dense than control Rounded flavour Whey (16% of energy) Whey 5 Slightly more open, fluffy Less sweet, rounded Whey (20% of energy) Whey 7 Tougher, drier Nutty and sweet Soy (isolate) (16% of energy) Soy 4 Softer (marginally) Less sweet, more bread like Soy (isolate) (20% of energy) Soy 6 Crumpet like, thick crust Cloying mouthfeel, Gluten (16% of energy) Gluten 3 Light, fluffy, soft Mild and sweet flavour, slightly chewy, Gluten (20% of energy) Gluten 4 Light, fluffy, soft Mild and sweet flavour, slightly chewy

15 Development of bakery product with manipulate food structure Un-ripened Banana Flour has been shown to have a satiety-enhancing effect via downregulation of Ghrelin production, an orexigenic (appetite-promoting) hormone, and stimulation of the release of Peptide YY (an anorexigenic hormone) involved in the suppression of appetite. This effect is most likely to be due to the high content of RS in UBF.

16 Development of bakery product with manipulate food structure Unripe bananas Sliced into antioxidant Air dried (55 C, 18 h) Control 9.6% Unripe banana flour (c. 5% resistant starch) Hammer milled 250 µm particle-size Dried chips

17 Control Un-ripened Banana flour

18 Assess the utility of two analytical methods DSC and RVA in the prediction of protein behaviour in pasteurised milk-based beverages. No. Protein-rich ingredient Source material Supplier Protein content g/100g 1 Nutralys Pea S85F Pea Roquette 79 2 PrOatein Oat Protein Oat Tate & Lyle 54 3 Solanic 300 potato protein Potato AVEBE U.A HydroCHX chicken protein Chicken muscle Essentia Protein Solutions 88 5 BeefISO+ Bovine muscle Essentia Protein Solutions 99 6 Chlorella vulgaris Powder Chlorella Allma Natural benefits 55 7 Solmiko MPI (Milk Protein Isolate 85%) Milk Glambia Nutritionals 90 8 GABIOTEIN-F90+, 300mesh Rice grain Golden Agriculture Biotech Co. Ltd Complex 12 Wheat grain Ulrick & Short Whey (BiPRO) protein Milk whey Davisco VITESSENCETM pulse 2550 Lentil Ingredion SUPRO XT 219D IP Soya bean Solae Cricket Flour Cricket JR Unique Foods Ltd. 70 DSC= Differential Scanning Calorimetry RVA= Rapid Visco-Analysis

19 Potato Beef Whey Lentil

21 Approach- Year 3 Run an acute study investigating the impact of on perceived rated satiety using on of the products developed in year 1&2- Un-ripened banana flour

muffin Wash out period- 7 days Respondents in group 2- control muffin Test

22 An acute study investigating the impact of resistant starch on perceived rated satiety Method Test Day 1 Test Day 2 Respondents in group 1- control muffin Wash out period- 7 days Respondents in group 2- control muffin Test Day 2 Test Day 4 Respondents in group 2- muffin test Respondents in group 1- muffin test

1535 1514 Energy (kcal) 366.5 362 Fat (g) 16.2 17.1 Carbohydrate (g) 49.

3 Protein (g) 6.65 4.4 Salt (g) 0.945 1.085 Resistant starch (% w/w) 0.

23 An acute study investigating the impact of resistant starch on perceived rated satiety Method Nutrient Control muffin Test muffin Energy (kj) Energy (kcal) Fat (g) Carbohydrate (g) of which is sugars (g) Dietary Fibre (g) Protein (g) Salt (g) Resistant starch (% w/w) VAS on hunger, feelings of fullness, desire to eat and ability/willingness to eat

24 An acute study investigating the impact of resistant starch on perceived rated satiety

25 Significance Whist no significant difference was seen during this trial, the data does suggest that there maybe an effect if monitored over a longer period of time. A lot of current research into the use of banana flour for a satiating effect has been based on long term exposure (weeks), however this trial indicates there may be a short term effect

26 Outcomes; Possible to use alginate beads to create less energy dense pasta Can use ingredient characterisation method to intelligently design protein enriched bakery formulations DSC and RVA can provide time- and cost-saving step in the process of selecting protein-rich ingredients for high-protein beverage formulations Possible to develop high resistant starch bakery products using natural ingredients whilst maintaining acceptability. Next steps Further research required to define exact time point at which satiating effect of resistant starch is needed Further explore satiation drivers to reduce consumers calorie intake Innovate UK application Explore the potential impact of resistant starch with protein

JIGSAW READING CARBOHYDRATES

JIGSAW READING CARBOHYDRATES Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.