Researchers at the Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP) in São Paulo, Brazil, working with colleagues from the Fraunhofer IVV Institute in Germany, have developed a new type of food made from sunflower flour that can serve as a substitute for meat.
The process begins by extracting oil from sunflower seeds. To make the resulting flour safe and digestible for humans, the outer husks and certain phenolic compounds must first be removed. These elements normally give the flour a darker color and make it harder for the body to absorb nutrients effectively.
Creating and Testing the Sunflower-Based Burgers
Researchers prepared two variations of the meat substitute. One was made from flour derived from roasted sunflower grains, while the other used textured sunflower protein. Both formulations were enhanced with tomato powder, spices, and a blend of sunflower, olive, and linseed oils to improve flavor and nutritional value.
The team shaped the mixtures into small burger patties and baked them. They then conducted sensory and physicochemical tests to evaluate the products’ texture, flavor, and composition. Results revealed that the version made from textured sunflower protein had better consistency and higher levels of protein, along with healthy fats such as monounsaturated fatty acids. It also contained impressive mineral levels, providing 49% of the recommended daily intake of iron, 68% of zinc, 95% of magnesium, and 89% of manganese.
Sustainable, Non-GMO Protein Potential
The study, supported by FAPESP, focused on sunflower meal because sunflower oil is already widely used in Europe, and sunflower cultivation is steadily increasing in Brazil. Another advantage is that the plant is not genetically modified, making it an appealing ingredient for consumers seeking non-GMO options.
Sunflower flour also offers a valuable source of plant-based protein, aligning with the growing global demand for sustainable and environmentally friendly food choices.
Mild Flavor and Strong Nutritional Profile
Maria Teresa Bertoldo Pacheco, a researcher at ITAL’s Center for Food Science and Quality and lead author of the paper published in Food Research International, explained that removing the husks and phenolic compounds gives the flour a neutral flavor and aroma. “It should also be noted that, after removing the husks and phenolic compounds, the flour has a very neutral taste and aroma, especially compared to the various vegetable proteins on the market,” she said.
Pacheco also highlighted the favorable balance of essential amino acids in the flour, which adds to its nutritional value. From a technological standpoint, she noted that creating a fibrous structure through processes like extrusion is key to achieving a product with a more authentic, meat-like appearance and texture.
Pacheco emphasized that the research contributes valuable insights for maximizing the use of sunflower cultivars while encouraging appreciation for their nutritional benefits. She also praised the collaboration with German researchers, noting that the partnership fostered technical exchanges, knowledge sharing, and opportunities for students and scientists to work together.
Source: https://www.sciencedaily.com/
