Application of steam agglomeration process for the development of plant protein powders from carioca bean protein flour

Abstract

Alternative sources of plant proteins play an important role in diversifying raw materials for obtaining protein products, a trend strongly observed in the food sector. Brazil is the world's third-largest producer of beans and the only producer of carioca bean variety (Phaseolus vulgaris L), with domestic consumption representing about 66% of the national production. In 2022, Brazil produced approximately 2.85 million tons of beans, generating approximately 12.4 million reais. The significant national production of carioca beans makes this legume a promising raw material for obtaining plant proteins, serving as an alternative to pea proteins, which are predominantly imported, and soy protein, with high allergenic potential and low consumption due to its low sensory acceptability. Most plant proteins marketed are in powder form, characterized by fine and cohesive particles, low wettability, and flowability, hindering their use in industrial and domestic applications. Agglomeration process represents an efficient alternative to improve powder flowability and wettability, resulting in instant products due to particle size increase and changes in physical properties achieved through the action of a binder. Agglomeration also enhances handling, processing, transportation, and storage of powders, preventing losses due to dust formation, inhalation, and explosions. It allows heterogeneous powder blends, in composition and particle size, to form larger and more homogeneous granules, preventing segregation during processing. Inulin and arabic gum are potential binding agents for agglomerating protein powders, as besides effectively acting as a binder, they are sources of dietary fibers, potentially adding nutritional and functional value to the agglomerated powder. The aim of this project is to study the application of steam agglomeration process for developing plant protein powders from carioca bean protein flour, aiming to obtain instant products with high nutritional value and better physical properties. Process optimization will be carried out through experimental design. The variables studied will be the type of binder, solids feed rate, steam pressure, air temperature of the rotary dryer, and dryer rotation frequency. The evaluated responses will include moisture content, medium particle diameter, wettability, and flowability. This study represents a relevant stage of the NPOP/PBIS project - Integrated Biotechnological Platform of Healthy Ingredients (Fapesp 2020/07015-7), integrated into platform IV - New sources of plant proteins with technological and nutritional functionality. Thus, it aims to contribute to the development of new products by improving processes employed in the development of plant-based protein powders that offer high nutritional value, health benefits, and convenience in preparation and consumption, also addressing the needs of people with dietary restrictions. The expected outcome is to enhance the physical properties of carioca bean-based protein powders, resulting in instant powders sourced from national raw materials, serving as alternative products to the plant protein market and having potential for application in formulating plant-based protein products, such as dietary supplements. (AU)