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Plant Protein Foods pp 131–169Cite as

Enrichment and Fortification of Traditional Foods with Plant Protein Isolates

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Abstract

Food is any solid or liquid material which after ingestion supply energy and nutrients for the growth, regeneration, repair, reproduction, regulation and maintenance of processes for optimum health and healthy aging. These functions are accomplished by array of nutrients such as carbohydrates, proteins, dietary fats, water, vitamins, minerals and numerous bioactive components. Among these nutrients, proteins are vital for building and maintenance of tissues, production of enzymes and hormones and energy in the absence of energy yielding nutrients. These are frequently available from plant, animal, marine and microbial sources. However, protein from plant sources is now gaining more attention due to wider consumer acceptability, cost effectiveness, sustainable & environment friendly production, and potential health benefits. The legumes, cereals and oilseeds are ideal sources of protein and extraction of protein rich ingredients i.e., protein concentrates and isolates. Most of the developed countries are producing these ingredients as coproducts, while extracting edible oil from soy, canola, sunflower and starch especially from the cereals and tubers. The functional attributes of protein isolates differ based on their source’s materials and extraction techniques. Globally, soy, peas, lupins, chickpea, wheat, rice, maize, barley, sorghum, canola, and sunflower are widely used for the production of protein ingredients in the form of defatted flour, concentrates and isolates. Apparently, protein rich plant materials cannot be used in some products or beyond a certain level. Hence, the concentrated forms of protein ingredients like protein concentrates as well as isolates have been developed using different processing techniques such as air classification, water extraction, salt extraction, alkaline extraction, acid extraction, and ultrafiltration. The protein content and quality of these ingredients can vary depending upon the extraction and refining techniques, processing conditions and composition of the raw materials. Afterwards, ingredients are ready for utilization in conventional products such as baked products, meat preparations, pasta, extruded snacks, breakfast cereals, beverages, infant formulas, and baby foods for fortification and enrichment.

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Authors and Affiliations

  1. National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan

    Mian Kamran Sharif, Makkia Saleem & Roma Saleem

  2. Department of Diet and Nutritional Sciences, The University of Lahore (Gujrat Campus), Gujrat, Punjab, Pakistan

    Hafiz Rizwan Sharif

Authors
  1. Mian Kamran Sharif
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  2. Makkia Saleem
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  3. Hafiz Rizwan Sharif
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  4. Roma Saleem
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Correspondence to Mian Kamran Sharif .

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Editors and Affiliations

  1. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

  3. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Amanat Ali

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Sharif, M.K., Saleem, M., Sharif, H.R., Saleem, R. (2022). Enrichment and Fortification of Traditional Foods with Plant Protein Isolates. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_5

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