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 protein was found to have better consistency and high levels of nutrients, including protein and monounsaturated fatty acids as well as minerals such as iron, zinc, magnesium, and manganese.
A promising ingredient
Sunflower flour is considered to be a promising ingredient for use in meat alternatives, since sunflower oil is widely used in Europe and the crop’s cultivation is expanding in Brazil. Additionally, the ingredient is not genetically modified.
The sunflower flour was noted to have a very neutral taste and aroma after removing the husks and phenolic compounds, along with a favorable composition of essential amino acids. However, the researchers conclude that additional processing, such as extrusion, is needed to create a more meat-like texture and appearance.
Elsewhere in the world, other researchers and companies have also developed protein isolates, meat alternatives, and fats made from sunflower seeds.
“I think the study provided a lot of positive references, both for making full use of the cultivar and for encouraging the consumption and appreciation of the flour,” Maria Teresa Bertoldo Pacheco, a researcher at ITAL’s Center for Food Science and Quality, told Agência FAPESP. “The partnership with German researchers was also very important, thanks to the sharing of working techniques, the exchange of knowledge, and the exchange of students and researchers.”
