Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks
Abstract
Introduction: There is a growing demand for high-protein products from people who play sports, want to lose weight, or need to gain muscle mass. Among the most useful protein sources are meat-processed products, which, however, have a high environmental impact. The aim of the work was to create a snack rich in proteins, which allows the valorization of the residues of the slicing of raw Parma Ham a typical Italian product labeled as POD (Protected Designation of Origin), which are, currently, sold at low prices for the production of animal feed or stuffed pasta.
Methods: Six different types of bars were developed, they were produced with raw ham residues (35%), pork, water, yellow corn with a high amylose content (AE), or rich in polyphenols (red or blue), pork gelatine/Psyllium fiber, flavorings. The following items were determined on the bars: centesimal composition, in vitro carbohydrate digestion, in vitro protein digestibility, polyphenols content. Statistical analysis was performed with Tukey test (p < 0.05).
Results: The composition of the bars was in this range (as fed): kcal 279 - 313; proteins 26.7%-38.1%; lipids 10.2%-12.2%; carbohydrates 14.9%-18.4%. FAO protein score (ProteinScore) on the digested fraction was greater with red corn (79 Leu) than with blue (64 Trp) and AE (64 Trp).
Conclusions: All bars can use the claim "Rich in Protein" as defined by EFSA, the prototype AE Psyllium 5% showed the best resistant starch levels and protein score.
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