Sacha Inchi (Plukenetia volubilis) Protein-Enriched Bread: Protein Quality, Breadmaking Properties, Textural Profile,...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Plant-based Proteins

Background:

• Growing consumer demand for functional foods with enhanced nutritional value.
• Need for plant-based protein sources to improve wheat bread's nutritional profile.
• Sacha inchi (SI) protein as a promising ingredient for food fortification.

Purpose of the Study:

• To evaluate the impact of alkaline-extracted sacha inchi (SI) protein on wheat bread quality.
• To assess the effects of different SI protein extraction methods (pH 11, ultrasound-assisted, and heat-assisted) on bread.
• To determine the nutritional, physicochemical, and bioactive properties of SI-enriched bread.

Main Methods:

• Partial substitution of wheat flour with three alkaline sacha inchi protein extracts.
• Analysis of dough rheology using Mixolab.
• Evaluation of baking performance, amino acid profile, in vitro protein digestibility, and PDCAAS.
• Assessment of physicochemical attributes (texture, color) and in vitro cytotoxicity.

Main Results:

• SI protein incorporation increased bread protein content by up to 26.4% and PDCAAS by 10%.
• No significant differences were observed in dough rheology, baking performance, or physicochemical attributes compared to control bread.
• SI-enriched breads showed no toxicity to healthy colon cells and reduced viability of adenocarcinoma cells.

Conclusions:

• Alkaline-extracted sacha inchi protein can be effectively used to produce nutritionally enriched bread.
• SI protein enrichment enhances bread's protein quality and offers potential health benefits.
• The process maintains satisfactory baking and physicochemical characteristics, making it a viable functional food option.