SBIR Phase I: Cost-effective manufacturing to enable adoption of a novel nutrient-dense chickpea dough platform in mass-market processed foods

SBIR 第一阶段：经济高效的制造，使新型营养丰富的鹰嘴豆面团平台能够在大众市场加工食品中采用

• 批准号: 1940271
• 负责人: Ashton Yoon
• 金额: $ 22.5万
• 依托单位: Antithesis Foods Inc.
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2019
• 资助国家: 美国
• 起止时间: 2019-10-15 至 2021-05-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=1940271&HistoricalAwards=false
• 关键词: SBIR; Phase; Cost; effective; manufacturing

The broader impact/commercial potential of this Small Business Innovation Research (SBIR) Phase I project is to develop an alternative for high-calorie, nutrient-poor, palatable foods. This proposal will create a nutritionally dense ingredient portfolio, based on a novel chickpea dough, with broad application in processed foods. The set of ingredients will consist of crunchy, high-protein, higher-fiber, and low-calorie ingredients with broad applicability in the processed food space; this could potentially impact population health, including prevalence of type II diabetes, obesity, and their co-morbidities. Such a change in ingredient sets will also result in a large commercial impact of this research. Economic benefits include the development of new products, brands, production and processing equipment to optimize the use of these novel, chickpea based, nutrient dense ingredients. This Small Business Innovation Research (SBIR) Phase I project focuses on the evaluation of a novel chickpea dough to create a nutritionally dense ingredient portfolio with broad application in processed foods. Generally, foods produced with nutritionally dense ingredients have strong flavors and poor acceptance, but alternatives require processing that is slow, inefficient, and costly. To solve this challenge, we are evaluating a novel microwave technology. The goals of the proposed innovation include: identification of formulations and processing parameters for several ingredient applications, demonstration of consumer sensory acceptance, and validation of scale-up viability through cost analysis. Technical goals include: Prediction modeling of heating patterns and identification of shapes, sizes, and ranges of processing parameters; drying trials to identify a versatile dough formulation for multiple applications; shelf stability tests; consumer acceptance tests to prove market viability; and nutritional analysis to fully characterize the final products.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

该小企业创新研究 (SBIR) 第一阶段项目的更广泛影响/商业潜力是开发高热量、营养不良、可口食品的替代品。该提案将基于新型鹰嘴豆面团创建营养丰富的成分组合，广泛应用于加工食品。这套配料将包括松脆、高蛋白、高纤维和低热量的配料，在加工食品领域具有广泛的适用性；这可能会影响人口健康，包括二型糖尿病、肥胖及其合并症的患病率。成分组的这种变化也将导致这项研究产生巨大的商业影响。经济效益包括开发新产品、品牌、生产和加工设备，以优化这些新颖、以鹰嘴豆为基础的营养丰富成分的使用。 该小型企业创新研究 (SBIR) 第一阶段项目的重点是评估新型鹰嘴豆面团，以创建营养丰富的成分组合，并在加工食品中广泛应用。一般来说，用营养丰富的原料生产的食品味道浓郁，接受度较差，但替代品的加工过程缓慢、效率低下且成本高昂。 为了解决这一挑战，我们正在评估一种新颖的微波技术。拟议创新的目标包括：确定多种成分应用的配方和加工参数、展示消费者感官接受度以及通过成本分析验证扩大规模的可行性。技术目标包括： 加热模式的预测建模以及形状、尺寸和加工参数范围的识别；干燥试验以确定适合多种应用的多功能面团配方；货架稳定性测试；消费者接受度测试以证明市场可行性；该奖项反映了 NSF 的法定使命，并通过使用基金会的智力价值和更广泛的影响审查标准进行评估，被认为值得支持。