Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 1565: The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling
Molecules doi: 10.3390/molecules31101565
Authors:
Joanna Miedzianka
Krzysztof Podsiadły
Agnieszka Nemś
Katarzyna Piwowar-Sulej
Agnieszka Kita

Cream fillings are widely used semi-solid components in confectionery products, where the fat phase strongly influences the structure, stability, and sensory characteristics. Increasing consumer demand for plant-based and nutritionally improved foods has stimulated efforts to reduce the palm oil content and incorporate plant-derived proteins; however, systematic studies comparing the functional impact of different commercial protein preparations in such systems remain limited. Therefore, this study investigated the influence of pea, brown rice, pumpkin, hemp, and sunflower protein preparations on the physicochemical, functional, and sensory properties of cream fillings formulated with reduced palm fat. Commercial protein preparations (2.5% and 5%) were incorporated as partial fat replacers, and the chemical composition, amino acid profile, color parameters, water activity, viscosity, and particle size distribution were evaluated. Additionally, multivariate statistical approaches were applied to better understand relationships. The results showed that pea protein concentrate improved the nutritional profile and provided the most favorable balance of texture and sensory attributes. Other proteins also modified the physical properties of the fillings, although to different extents, while increasing the protein concentration generally intensified color changes and increased viscosity. Overall, the findings provide new insights into the behavior of commercial plant protein preparations in fat-rich confectionery systems and support the development of plant-enriched cream fillings with a reduced palm oil content.