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oai:cora.ucc.ie:10468/175092025-05-17T02:03:59Zcom_10468_388com_10468_5com_10468_74com_10468_1col_10468_9859col_10468_9965col_10468_8983

Chapter 4 should not be published on Cora because it is confidential. 2030-09-30 Partial Restriction Sahin, Aylin Arendt, Elke K. Gautheron, Ophélie Horizon 2020 2025-05-16T11:05:11Z 2025-05-16T11:05:11Z 2024 2024 Partial Restriction Plant proteins are an expanding market within the food industry, offering a promising solution to meet the nutritional demands of the world’s increasing population while also supporting the shift toward more sustainable food production. However, their protein quality and techno-functional characteristics are generally inferior to that of animal proteins, and the presence of antinutritional factors and off-flavours limits their use in food products. This thesis reveals the great potential of solid-state fermentation (SSF) to modulate composition, techno-functionality, antinutrients, and sensory properties of quinoa and fava bean flour. Moreover, pasta production side-stream from industry was upcycled using liquid-state fermentation (LSF) to transform it into food ingredients. Quinoa flour and fava bean flour were characterised regarding nutritional composition, techno-functional properties, and aromatic profiles, after undergoing SSF with Aspergillus oryzae and Rhizopus oligosporus. As a result, the techno-functional properties were altered, with an overall reduction in protein solubility, and foaming properties, while an increase in water-holding capacity and particle size was observed. The SSF showed an enrichment in protein content, and an improvement in protein quality through an increase in essential amino acids. Additionally, most antinutritional factors were reduced, with a few exceptions. Olfactometry showed changes in the aromatic profile of the fermented ingredients, with predominantly “fruity” characteristics present in the fermented quinoa flour, while fermented fava bean flour contained “savoury” sensory traits. Overall, SSF of quinoa flour showed more significant changes compared to the fava bean flour. Furthermore, LSF was applied to industrial pasta waste using Mycetinis scorodonius. This fungus showed some similar metabolic behaviour to the other genera, but also caused additional changes during fermentation, such as an improvement in oil-holding capacity. In addition to a significant increase in protein, a considerable quantification of dietary fibre was observed. The changes achieved by the fermentation process led to a successful application in meat alternatives. Overall, this study revealed the great potential of fungal fermentation for modulating the undesirable attributes of plant-based ingredients and food production waste, and highlights the importance of selecting the appropriate fungi and substrates according to the food application. Not peer reviewed Accepted Version application/pdf Gautheron, O. 2024. Impact of fungal fermentation on plant-based protein ingredients and pasta production waste. MSc Thesis, University College Cork. 151 https://hdl.handle.net/10468/17509 en University College Cork info:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEIN © 2024, Ophélie Gautheron. https://creativecommons.org/licenses/by-nc-nd/4.0/ Fava bean Quinoa Pasta production side-stream Fungal fermentation Ingredients characterisation Impact of fungal fermentation on plant-based protein ingredients and pasta production waste Masters thesis (Research) Masters MSc - Master of Scienceinfo:eu-repo/semantics/embargoedAccess