Ферментированный нут (Cicer arietinum L.) как функциональный продукт: не содержащие мясо «веганские» бургеры

Глобальный спрос на этичные, экологичные и питательные пищевые продукты усилил интерес к растительным альтернативам мясу. Ученые и производители пищевых продуктов уделяют первостепенное внимание разработке превосходных альтернатив мясным и молочным продуктам из-за увеличивающейся популярности вегетарианских и веганских диет среди потребителей. Нут — бобовый источник белка, содержащий большое количество белка и пищевых волокон, а также грибы богаты химическими веществами «умами» и потенциально могут быть исключительно важными ингредиентами в растительных альтернативах мясным продуктам. Пищевой профиль и сенсорные характеристики растительных продуктов могут быть улучшены в результате ферментации — традиционного метода, широко используемого при производстве пищевых продуктов. Этот процесс может повысить привлекательность этих продук тов для потребителей. В этой связи, целью данного исследования было создание нового продукта из растительных источников, который заменил бы мясные продукты. Нут был ферментирован Aspergillus oryzae (AUMC B2) в течение различных периодов ферментации (7, 10 и 14 дней) для определения оптимального времени ферментации для усиления вкуса умами (мясного вкуса). Нут и грибы были основным растительным сырьем для растительных бургеров. Для приготовления бургеров был использован ферментированный нут с разным периодом ферментации (7 дней: FC7, 10 дней: FC10, и 14 дней: FC14). Сенсорые показатели веганских бургеров сравнивали с таковыми неферментированного контрольного образца. Результаты показали, что образцы не содержащих мясо бургеров FC10 получили наивысший балл вкуса и запаха по сравнению с контролем. На основании этих результатов был проведен химический анализ для не содержащих мясо продукта FC10 и контроля. Полученные данные показали, что процесс ферментации повышал содержание белка и снижал содержание жиров и углеводов в ферментированном, не содержащем мясо бургере.

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