Researchers Develop Meat Alternatives Made From Sunflower Flour
Researchers at Brazil’s Institute of Food Technology (ITAL) and University of Campinas (UNICAMP) have partnered with scientists from Germany’s Fraunhofer IVV Institute to develop meat alternatives that use sunflower flour as a protein source. To make the flour, oil was extracted from sunflower seeds, and the husks and phenolic compounds were removed from the grains before processing. This resulted in flour with a better color and improved digestibility. Then, two different plant-based meat formulations were prepared. The first used flour from roasted grains, while the second was made from textured sunflower protein. Both contained tomato powder, spices, and various vegetable oils (sunflower, olive, and linseed). Each formulation was shaped into small patties and baked, before undergoing sensory and physicochemical evaluations. The version made with textured …