Development of a Semisolid Baobab-based Protein Snack

Abstract: This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. At the time of writing, one of the biggest if not the biggest trend in the food industry is the replacement of animal-sourced proteins with plant-based proteins. Another big trend is the “clean label” trend, i.e., consumers rejecting food additives and preferring less processed foods. Arwa Foodtech AB is a company that specializes in the use of baobab fruit, an acidic, pectin-rich fruit hailing from sub-Saharan Africa. Since Arwa Foodtech is built around the baobab fruit, our formulation should be based on baobab as well. Several plant protein powders from different suppliers were assessed for the project, and PDCAAS for all possible protein combinations between the powders were calculated. Pea protein and Oat protein was selected as the best combination, with a PDCAAS over 100% when combined at a ratio of 44% Oat and 56% Pea. It quickly became clear that the biggest challenge when working with plant proteins was the mealy mouthfeel caused by protein insolubility. To fight this, the influence of pH and salt concentration on mealiness was investigated, and it was found that low pH and high salt content resulted in a smoother mouthfeel. However, this led to the formulation having an unacceptably tart taste. This was balanced by adding sweetness in the form of apple juice concentrate. The influence of protein concentration and cooking temperature on the gel strength of the product was investigated as well, and was compared to the gel strength of several competing products. The results showed that our formulation had very similar yield- and breakpoints to commercial products, indicating similar consumer experience from the product. After further sensory analysis, a final formulation was decided, containing baobab fruit, pea protein concentrate, oat protein concentrate, apple juice concentrate, water, coconut oil, and salt. The formulation has no E-numbered additives, has a protein content of 7,8 grams per 100g, 20,6 E% from protein, and has a PDCAAS score of 100%. This base is now ready for further development at Arwa Foodtech in order to colour and flavour the base, thus creating nutritious and sustainable products ready for the supermarket shelves.