Table 6. Predicted Nutritional Composition of Alternative Food Products Containing BSG-Derived Ingredients in Comparison with Standard Commercial Productsa.
| protein-rich BSG-derived ingredient (% based on flour) | fiber-rich BSG-derived ingredient (% based on flour) | energy (kcal) | protein (g) | carbohydrates (g) | dietary fiber (g) | fat (g) | |
|---|---|---|---|---|---|---|---|
| bread | |||||||
| standard | 274 | 10.7 | 47.5 | 4.0 | 4.5 | ||
| alternative | 13.0 | 5.0 | 254 | 13.0 | 47.0 | 6.1 | 4.0 |
| pasta | |||||||
| standard | 157 | 5.8 | 30.7 | 1.8 | 0.9 | ||
| alternative | 15.0 | 9.0 | 227 | 10.6 | 41.0 | 8.0 | 2.3 |
| muffin | |||||||
| standard | 372 | 6.9 | 45.7 | 1.8 | 18 | ||
| alternative | 30.5 | 12.0 | 475 | 9.1 | 50.3 | 6.1 | 28.5 |
| sponge cake | |||||||
| standard | 290 | 5.4 | 61.0 | 0.5 | 2.7 | ||
| alternative | 40.0 | 292 | 15.0 | 44.8 | 6.0 | 8.8 | |
| pizza crust | |||||||
| standard | 262 | 6.2 | 47.7 | 1.5 | 3.9 | ||
| alternative | 13.0 | 5.0 | 260 | 13.0 | 44.9 | 6.2 | 5.8 |
| biscuit | |||||||
| standard | 450 | 5.0 | 75.0 | 0.0 | 15.0 | ||
| alternative | 18.0 | 454 | 7.4 | 74.8 | 6.1 | 18.9 | |
| cracker | |||||||
| standard | 500 | 6.3 | 62.5 | 1.0 | 28.1 | ||
| alternative | 13.0 | 5.0 | 346 | 14.6 | 62.9 | 8.7 | 7.5 |
a
Nutritional composition of standard products obtained from USDA FoodData Central. Data expressed per 100 g of product.