Promoting protein-rich foods to consumers requires an understanding of the evidence needed to support nutrient content claims. Depending on country regulations, claims generally require evidence of protein quality, as measured by methods including the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), the Protein Efficiency Ratio (PER) and perhaps in the future, the Digestible Indispensable Amino Acid Score (DIAAS). These methods essentially reflect two key parameters: 1) the amino acid composition of the protein, and 2) the extent to which the protein is digested and the amino acids absorbed and made available for the body’s needs. This presentation looked at research into how food processing technologies, including extrusion, thermal processing, fermentation and isolation impact the measured values of plant protein quality.
James D. House, Ph.D., P.Ag., Professor & Head, Dept. of Food and Human Nutritional Sciences, University of Manitoba speaking on “Processing Impact on Proteins” at the 2019 Protein Trends & Technologies Seminar.
