WP 2-3 Development of fiber-rich products

Development of premium taste fiber-rich products for middle agers

Diet-related diseases, e.g. obesity, cardiovascular diseases as well as osteoporosis tend to occur more frequently in middle aged men and women (40 - 65 years) than in other age groups. Additionally, the fibre intake of middle agers is significantly lower than recommended by the German Nutrition Society (DGE) (30 g per day). However, dietary fibre has been proven to provide several beneficial effects with regard to chronic diseases. The availability of fibre-rich foods on the market is limited to very few products (e. g. whole grain products). However, products fortified with fibre ingredients are scarce on the German market. The simple addition of fibres with proven physiological activity usually results in strongly decreasing sensory quality due to a long-lasting bitter and astringent off-taste [1].

The successful development of a high-fibre (> 6 g per 100 g) convenience product (pizza), providing nutritional advantages while having high consumer acceptance requires the application of the so-called SENSOMICS approach. By means of the SENSOMICS method, a combination of natural product analysis and human psychophysical techniques, it is possible to characterize the off-taste substances. Based on the obtained results the formulation for a pizza will be developed according to the consumer acceptance. Scale-up of new formulations will be performed by the industrial partners. The obtained knowledge on the production of fibre-enriched products showing low off-taste attributes might be adapted to other types of fibres and other products as well. Furthermore a target-group specific marketing concept (e.g. enable brand) will be developed.

Objective:

Characterization of off-taste substances in fibre materials and development of a premium taste fibre-rich (> 6 g per 100 g) convenience product (pizza).

Coordinating Investigator

Dr. rer. nat. Stephanie Mittermaier

Fraunhofer Institut für Verfahrenstechnik
und Verpackung IVV
Verfahrensentwicklung pflanzliche Rohstoffe
und Verfahrensentwicklung Lebensmittel

Tel:      +49 (0) 8161 491 412
Email: stephanie.mittermaier[at]ivv.frauenhofer.de

Co-Investigators

Prof. Dr. Thomas Hofmann

Technische Universität München
Lehrstuhl für Lebensmittelchemie und
molekulare Sensorik

Email: thomas.hofmann@tum.de 

Dr. Corinna Dawid

Technische Universität München
Lehrstuhl für Lebensmittelchemie und
molekulare Sensorik

Email: corinna.dawid[at]tum.de

Lebchem. Tara Duggan

Technische Universität München
Lehrstuhl für Lebensmittelchemie und
molekulare Sensorik


Email: tara.duggan[at]tum.de

Claudia Bauer, M.Sc.

Fraunhofer Institut für Verfahrenstechnik
und Verpackung IVV
Verfahrensentwicklung pflanzliche Rohstoffe
und Verfahrensentwicklung Lebensmittel

Email: claudia.bauer@ivv.fraunhofer.de

Partners