SBIR Phase II: Cost-effective manufacturing of a novel nutrient-dense chickpea dough platform for mass-market processed foods

SBIR 第二阶段：为大众市场加工食品经济高效地制造新型营养丰富的鹰嘴豆面团平台

• 批准号: 2136719
• 负责人: Ashton Yoon
• 金额: $ 99.87万
• 依托单位: Antithesis Foods Inc.
• 依托单位国家: 美国
• 项目类别: Cooperative Agreement
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-03-01 至 2025-02-28
• 项目状态: 未结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2136719&HistoricalAwards=false
• 关键词: SBIR; Phase; II; Cost; effective

The broader impact of this SBIR Phase II project is in providing an alternative to the calorically dense and nutritionally poor processed foods that have proliferated in the American diet due to their price, convenience, palatability, and shelf-stability. This project advances a nutrient-dense crunchy ingredient platform based on legumes and having the ability to customize shape, texture, and nutritional profile to meet a broad variety of crunchy applications in disparate categories. Due to their neutral flavor, these crunchy ingredients can be flavored with various flavor systems, providing a low-calorie, high-fiber, and high-protein alternative to consumer favorites such as graham crackers, cereals, chips, granola, and cookies. Providing healthier alternatives to traditionally unhealthy consumer products has the potential to beneficially impact public health, preventing diet-related chronic diseases such as obesity, type II diabetes, cardiovascular disease, cancer, and other related co-morbidities. This SBIR Phase II project focuses on the formulation and processing development necessary to expand a legume-based ingredient platform and overcome the significant technical hurdles in scaled manufacturing. The primary innovation lies in a novel method of structuring fibers and proteins into a crunchy and aerated matrix through both formulation and downstream processing. This project addresses the variation in product behavior and quality caused by batch size and manufacturing line configuration. The dough on which these ingredients are based differs highly in its rheological properties in comparison to the gluten-based doughs for which most manufacturing lines are configured. To compete with commodities, a variety of manufacturing lines with different drying technologies must be evaluated in their ability to maximize throughput while minimizing input costs and meeting product quality requirements. The major technical objectives of this Phase II project are: 1) Expand ingredient platform variants to achieve specific product characteristics to support customer claims, ingredient labeling, physiological impact, and costs; 2) Evaluate various manufacturing lines and their technoeconomic potential to scale ingredient production; 3) Develop ingredients to meet requirements necessary to respond to physical and environmental stressors in the supply chain.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.

SBIR 第二阶段项目的更广泛影响是为热量密集且营养不良的加工食品提供替代品，这些食品因其价格、便利性、适口性和保质期稳定性而在美国饮食中激增。 该项目开发了一个基于豆类的营养丰富的松脆配料平台，能够定制形状、质地和营养成分，以满足不同类别的各种松脆应用。由于其中性风味，这些松脆原料可以用各种风味系统调味，为消费者喜爱的全麦饼干、麦片、薯片、格兰诺拉麦片和饼干提供低热量、高纤维和高蛋白质的替代品。为传统不健康的消费品提供更健康的替代品有可能对公共健康产生有益的影响，预防与饮食相关的慢性疾病，如肥胖、二型糖尿病、心血管疾病、癌症和其他相关并发症。该 SBIR 第二阶段项目重点关注扩大豆类原料平台所需的配方和工艺开发，并克服规模化生产中的重大技术障碍。主要创新在于一种通过配方和下游加工将纤维和蛋白质结构化为松脆且充气基质的新方法。该项目解决了由批量大小和生产线配置引起的产品行为和质量的变化。与大多数生产线配置的基于麸质的面团相比，基于这些成分的面团的流变特性有很大不同。为了与商品竞争，必须评估采用不同干燥技术的各种生产线在最大限度地提高产量、同时最大限度地降低投入成本和满足产品质量要求的能力。该第二阶段项目的主要技术目标是： 1) 扩展成分平台变体，以实现特定的产品特性，以支持客户声明、成分标签、生理影响和成本； 2) 评估各种生产线及其扩大原料生产的技术经济潜力； 3) 开发成分以满足应对供应链中的物理和环境压力源所需的要求。该奖项反映了 NSF 的法定使命，并通过使用基金会的智力优势和更广泛的影响审查标准进行评估，被认为值得支持。