Mar 6,  2018

How to source plant based proteins

Lentein is an ingredient containing 40% to 50% protein — with a PDCAAS of 0.89 to 0.93 — and 40% to 45% fiber, in a balanced ratio of insoluble and soluble fiber.

“Within the 7% fat content, half of the fat is healthy omega-3 fats in the form of alpha-linoleic acid,” said Supaporn Naknukool, protein scientist, Parabel USA, Inc. “Lentein is rich in calcium, iron and manganese and also contains a high amount of phytosterols such as chlorophyll, beta-carotene and lutein.”

Because of its high chlorophyll content, it has a mild, pleasant green taste and color. This can be managed strategically in baked foods.

“It’s a matcha-like flavor,” Ms. Naknukool said. “It readily blends with vanilla to create a creamy matcha flavor. It is also a great match with coconut, almond, banana and chocolate flavors in baked goods. At an inclusion level of 5% to 10%, there is no observed effect on texture and water activity of finished product.”

The company modified a conventional bread recipe to contain 6% Lentein. A single serving now may claim to be an “excellent” source of vitamin A, as well as a “good” source of fiber, iron, omega-3 fatty acids and protein.


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