Cited by Acacia nilotica Linn: a comprehensive review of its nutritional profile, pharmacological activities, and food applications

Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review DOI

Leona Puljić,

Marija Banožić, Nikolina Kajić

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(1), P. 108 - 108

Published: Jan. 3, 2025

To ensure food security amid dwindling natural resources, alternative proteins (APs) have been suggested as a sustainable solution. Yet, the adoption and consumption of APs remain limited. This review aims to delve into latest progress (following PRISMA guidelines) concerning utilization from sources, particularly focusing on their effective incorporation products. Our findings reveal that insect can improve amino acid profiles in bakery However, consumer acceptance remains low due cultural biases, with optimal sensory results being achieved at lower substitution levels (5–10%). Mushroom proteins, when incorporated meat analogs items, enhance nutritional value offer favorable properties, making them viable replacements Plant-based such pea soy increase fiber antioxidants texture alternatives, although formulation adjustments are necessary meet expectations for taste overall experience. Microalgae unique benefits bakery, confectionery, dairy products by boosting protein, fatty acids, probiotic growth while maintaining acceptability. In conclusion, this study highlights help development healthier, more diets. That said, success AP will depend continued innovations education.

Language: Английский

Citations

The SALSA Questionnaire: creation and validation of a tool to assess people’s self-perceived barriers and facilitators to follow a sustainable and healthy diet DOI