Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component

Abstract

In the study, spray-dried fat-filled protein-based powders consisting of pea protein isolate, vegetable oil and a carbohydrate component were obtained. Each group of model fat-filled powders was formulated with four different carbohydrates (Nutriose, inulin, polydextrose and trehalose). The formulations were kept for 6 months at 25 °C. In fats extracted from “fresh” powdered products and stored formulas, the following parameters have been determined: fatty acid composition, acid value, free fatty acid content, polyunsaturated-to-saturated fatty acids ratio and oxidation induction time in order to assess the stability of encapsulated fats. Fats extracted from pea protein-fat formulations showed a satisfactory hydrolytic stability. The most stable fats after storage were fats extracted from spray-dried fat-filled pea protein-based powders containing the mixture of palm and rapeseed oils formulated with inulin or trehalose. There is a significant relationship between the induction time and the unsaturated fatty acid content in fats extracted from fresh pea protein-fat formulas.