FinalFCH (With Enrollment)

(Part-A)
Guidelines and Assessment Manual

for
Micro Projects
FOOD TECHNOLOGY Engineering Programme
(“I” Scheme Curriculum)

Board of Technical Education
Certificate of Completion
Of Micro-Project Assessment at the end of the Diploma Programme
(By respective Head of the Department & Head of the Institute)
This is to certify that Mr./Ms. .. SUMIT SATISHKASCE eee

with Enrollment No........... 2219430131. has successfully
completed FGH(24309) Micro-projects as in the enclosed ‘Portfolio’
during his/her tenure of completing the Diploma programme in

FOOD TECHNOLOGY ooo... ccecccccccceeeeeeeeeeeeeeseeeeeeeeeeees from
institute with institute code .1943................
Signature Signature
Seal of the
Institute
Head of the Department Head of the Institute

Annexure IV
Micro Project Evaluation Sheet
Name of Student: SUMIT. KASLE ee. Enrollment No:.22!9430131 000.

Name of Programme:. FOOD TECHNOLOGY Semester: 290 ooo ceeeseeceneeeees
Course Title: FOOD CHEMISTRY ooo eee Code:.24309 be cee eee eee ee seas esses
eeeceeeeneee
Title of the Micro-Project: Analysis of Protein rich food manufacturing techniques

in food.
Course Outcomes Achieved:-
BD) icceceeceeeeececeeee ere c nena eee e ee eae ea eEe Re DEEG EA SOEDEGEED EADS
ED EEO ERE DEED EADS ED EEE EEEEDEEDEE EEG ESSE DEERE EES
D) Lee eeeeceececeee eee eee een eeeeeeen cease eneee este nee nee nen ee ee eee ee
nee ea eee eeeeeeeeeseeseeneseeseeneeneeneenaes
CC) ececec cee ecec ec eeeececee eect ececae cee
eeecaececeeesasaeceeeeeseeneceeeseeeseceeneeeseseedeceeesereeceeeeeseneess
UD) eeeeeeeceececeecnectecten ee eenen ee eenee pea eenee pea eea cea
eaeeaeeaceeeeesnereseesnesnestenesnenneneeaeeneneen eens
Sr. Characteristic to be assessed Poor Average Good Excellent
No. (Marks 1-3) | (Marks 4-5) | (Marks 6-8) | (Marks 9-10) | Total
(A) Process and Product Assessment (Convert above total marks out of 6 Marks)
1 | Relevance to the course
2 | Literature Review/information
collection
3 | Completion of the Target as
per project proposal
4 | Analysis of Data and
representation
5 Quality of Prototype/Model
6 Report Preparation
(B) Individual Presentation / Viva (Convert above total marks out of 4 Marks)
7 | Presentation
8 Viva
(A) (B)
Total Marks
Process and Product Assessment Individual Presentation/Viva ° ar
10
(6 marks) (4 marks)
Comments/Suggestions about team work/leadership/inter-personal communication (if

any)
Maharashtra State Board of Technical Education 8

This is to certify that Mr./Ms. ..Vfushabh devraobansod
with Enrollment No.23314920446 eee has successfully

completed ....FCH(24309) Micro-projects as in the enclosed ‘Portfolio’

Signature Signature
Seal of the
Institute

Annexure IV
Name of Student: .Vrushabh devrao bansod.......... Enrollment No:....2931 4920446

eceeeee
Course Title: .FOOD CHEMIST RY. dese ns ees eeeeesennees Code:...: 2 4309 cece eee
e eee eee n acne ease saa eenaee
Title of the Micro-Project: .. Analysis of Protein rich food manufacturing

techniques in food.
Sr. Characteristic to be assessed Poor Average Good Excellent Sub
collection
representation
7 | Presentation
8 Viva
(A) (B)
Total Marks
10
(6 marks) (4 marks)

any)
Name and designation of the Teacher. P of. Son Thaku ' leceeneeeeeeeens
Dated Sigmature ......... 0.0 cece cc

ceeececeenceeceeeeeceeeseceeerereseeeereresees

This is to certify that Mr./Ms, ..Gokul Maroti Chaudhari
with Enrollment No. 29914920432 oe has successfully
completed _FCH(24309) Micro-projects as in the enclosed ‘Portfolio’

Signature Signature
Seal of the
Institute

Annexure IV
Name of Student: Gokul Maroti Chaudhari... Enrollment No:. 23314920432

Course Title: .. FO OD CH EMIS T RY beeen eae ee ee eeeaeeene Code:.. 2 4309 beeen
eee eee nance ee cdee ee eeneee
Title of the Micro-Project: ...472lySis of Protein rich food manufacturing
techniques in food.
collection
representation
7 | Presentation
8 Viva
(A) (B)
Process and Product Assessment Individual Presentation/Viva Total Marks
10
(6 marks) (4 marks)

any)
Name and designation of the Teacher.... P r of. So ni Thaku To oeeeeene


with Enrollment No. 23314920441 ooo ceeeeee eee has successfully

completed ..............:. Micro-projects as in the enclosed ‘Portfolio’

Signature Signature
Seal of the
Institute

Annexure IV
Name of Student: Monika Ravindra Malekar ._._..... Enrollment No:.2 3314920441

ceceeeeeees
c «,, FOOD CHEMISTRY _ 24309
Ourse Title: 00.20 c reine cece ec cence eee sc esas eas enseeaes Codes. ole cece
esse sc ena seseeeaseanees
Title of the Micro-Project: Analysis of Protein rich food manufacturing techniques

in food.
collection
representation
7 | Presentation
8 Viva
(A) (B)
Total Marks
10
(6 marks) (4 marks)

any)
Name and designation of the Teacher. Prof. Soni Thaku Ue esveneeeaee


This is to certify that Mr./Ms. ..S@kshi Arun Morey
with Enrollment No... 23314920743 eee has successfully
completed _ FCH(24309) | Micro-projects as in the enclosed ‘Portfolio’

Signature Signature
Seal of the
Institute

Annexure IV
Name of Student: Sakshi Arun Morey... Enrollment No:.2331 49 2044 3 eeteeeeeeee

Course Title: FOOD CHEMISTRY Code:. 24309 wee ence e eee eden eee a ease ene eaae
es
Title of the Micro-Project: . A"alysis of Protein rich food manufacturing
techniques in food
collection
representation
7 | Presentation
8 Viva
(A) (B)
Process and Product Assessment Individual Presentation/Viva Total Marks
10
(6 marks) (4 marks)

any)
Name and designation of the Teacher.. P rot. s ° n Thaku r. se eeeeeeeneees


S. Name and code . . . Name of Signature of
No. of course Title of the Micro Project Guide Guide
Semester — III
Analysis of Protein rich Prof. Soni
1 | FCH-24309 y
food manufacturing Thakur.
techniques in food.
Semester —IV
Maharashtra State Board of Technical Education
ii
INTRODUCTION
Protein-rich foods play a vital role in human nutrition, contributing to the

growth, repair, and maintenance of essential bodily functions. In the realm of
food chemistry, the manufacturing of protein-rich foods has emerged as a pivotal
area of study, with a growing emphasis on innovative techniques to meet the
ever-evolving demands of consumers for nutritious and sustainable dietary
options.
This microproject aims to delve into the multifaceted world of protein-rich food
manufacturing within the domain of food chemistry. By exploring the diverse
methodologies employed in the creation of protein-rich foods, we aim to unravel
the intricate chemical processes that underpin this sector. This endeavor is not
only academically enlightening but also practically significant, as it contributes
to the advancement of the food industry and the broader goal of addressing
global food security and nutritional challenges.
In this introductory section, we set the stage by elucidating the importance of

protein-rich foods, both from a nutritional standpoint and as a thriving industry.
We will then embark on a journey through the various facets of protein
extraction, processing, and product development. By leveraging existing
literature and potential laboratory insights, we will provide a comprehensive
understanding of the intricacies involved in manufacturing protein-rich foods.
As we venture deeper into this microproject, we will explore notable case studies
and manufacturing techniques, thereby shedding light on the diversity and
complexity of the food chemistry landscape. Our ultimate objective is to glean
valuable insights that can inform future research, drive innovation, and facilitate
the development of protein-rich foods that cater to the evolving dietary
preferences and health-conscious choices of consumers.
PROTEIN EXTRACTION
TECHNIQUES
Proteins are fundamental components of the human diet, essential for growth,
repair, and overall health. Within the realm of food chemistry, the extraction of
proteins from various sources forms the bedrock of protein-rich food
manufacturing. These extraction techniques are pivotal in creating an array of
products, ranging from plant-based meat alternatives to protein-enriched
supplements. In this section, we delve into the key protein extraction techniques
employed in the food industry.
1. Solvent-Based Extraction:
- Solvent extraction is a widely used method for isolating ¥ J li

proteins from plant sources such as soybeans, legumes, * a =
and oilseeds. Common solvents include hexane, ethanol, —— EB
and isopropanol. eae Ai ,

- The process involves crushing or milling the source Ph Sen Sy
: =
material, followed by soaking it in the chosen solvent to

dissolve lipids and other non-protein components. The
protein-rich solution is then separated from the residue. . LE
- Aqueous extraction, often used for Doran
plant-based proteins like rice and yr —— : = Gravity Carter
. . T fe s,
wheat, relies on water as the primary a fie ms lint,
. . . Solution vy
solvent. This method is considered ¥J F " ‘4 rap \
rH \ oll
more eco-friendly. Aqueus A |
y atin H i AY fice eeonery
Water
“a
'
'
1
'
!
- The source material is mixed with | y

cia
“A i.
water, and mechanical processes like rare iA , \ ren
. . ge | , pe}
1,
blending, homogenization, or Oilseed rE oiseed /

“ i rd
proteins from other constituents. ell
ultrafiltration are used to separate
- Enzymatic extraction employs specific enzymes like papain, bromelain, or

protease to target and release proteins from their matrices.
- This technique is particularly useful for improving yield and preserving protein
functionality, as enzymes can selectively break down unwanted components.
5. Microbial Fermentation:
- Microbial fermentation is a unique

approach used to produce protein-rich foods
such as tempeh and mycoprotein (Quorn).
- Beneficial microorganisms are cultured on

a substrate, and as they grow, they synthesize
proteins, which can then be harvested and
processed.
Each of these protein extraction techniques comes with its advantages and
limitations, and their choice depends on factors like the source material, desired
end-product characteristics, and sustainability considerations. In the subsequent
sections of this microproject, we will delve deeper into the manufacturing
processes and innovations within the protein-rich food industry, building upon
the foundational knowledge of protein extraction techniques.
Manufacturing Processes
for Protein-Rich Foods
Protein-rich foods encompass a diverse range of products, from plant-based

meat alternatives to protein isolates. The manufacturing processes employed in
creating these foods are intricate and tailored to the specific characteristics of
the raw materials and the desired end products. In this section, we will explore
the key manufacturing processes used in the production of protein-rich foods,
shedding light on their underlying principles and technological advancements.
a) Texturization:
textured vegetable proteins. It involves the transformation of protein-rich

materials into structures resembling the texture of meat.
technology. Extrusion involves forcing a protein-based dough through a die,

resulting in fibrous structures with meat-like textures.
b) Extrusion:
a wide range of protein-rich foods, including breakfast cereals, pasta, and snack
products. It involves a combination of mixing, heating, and forming to create
the desired product shape.
based burgers, and snacks like protein crisps. It allows for precise control over
texture and taste.
c) Blending:
products by mixing various ingredients. It enables the formulation of protein-
rich food products with the desired nutritional profile and sensory attributes.
supplements, and protein bars to achieve the desired protein content while
maintaining taste and texture.
d) Protein Isolation and Concentration:
materials, such as soy, whey, or pea. It often begins with protein extraction and
then moves to concentration techniques like ultrafiltration or precipitation.
Applications: Concentrated protein isolates are used in the creation of protein-
rich supplements, infant formula, and specialized food products for athletes
and health-conscious consumers.
e) Co-Extrusion and Encapsulation:
properties, into a single product. Encapsulation involves enclosing sensitive or

bioactive compounds within a protective matrix.
core is surrounded by a flavorful outer layer. Encapsulation protects bioactive

compounds in protein-rich foods, such as probiotics in yogurt.
f) Packaging and Preservation:
ensures product safety, shelf-life extension, and maintenance of product

quality.
atmosphere packaging (MAP), vacuum packaging, and barrier films, as well as

their impact on protein-rich foods’ stability.
Lase Studies:
Analyzing Protein-Rich Food Manutacturing
Case studies are essential in providing real-world examples of protein-rich food
manufacturing, offering valuable insights into the intricacies of these processes.

In this section, we will delve into specific case studies or examples from the
protein-rich food industry, exploring the manufacturing methods, chemical
transformations, and challenges faced in each case.
Example 1: Soy-Based Meat Alternatives
e Protein Extraction: Soybeans are crushed, and proteins are extracted

using solvent-based methods like hexane extraction.
e Texturization: The extracted proteins are mixed, heated, and extruded to

create a fibrous texture resembling meat.
e Flavor and Appearance Enhancement: Flavorings, colors, and textures

are added to mimic the taste and appearance of real meat.
e Packaging: The final product is packaged under modified atmosphere

conditions to extend shelf life.
Chemical Transformations:
e During protein extraction, soy proteins undergo denaturation due to the

use of heat and solvents.
e The extrusion process involves protein restructuring through heat and

shear forces.
e Maillard reactions occur during flavor enhancement, contributing to the

characteristic meaty taste.
e Controlling protein denaturation during extraction to maintain

functionality.
e Achieving the desired texture and taste while ensuring nutritional
quality.
e Addressing consumer concerns related to allergens and genetically

modified organisms (GMOs).
Example 2: Plant-Based Protein Isolate
e Protein Extraction: Pea protein is extracted from yellow peas using

aqueous methods.
¢ Concentration: Ultrafiltration is employed to concentrate the protein.

Drying: The concentrated protein solution is spray-dried to obtain a
powdered form.
e Packaging: The protein isolate is packaged in airtight containers to

preserve quality.
e Minimal chemical transformations occur, preserving the native protein

structure.
e Spray drying involves phase transitions as the liquid protein concentrate

is turned into a powder.
e Ensuring efficient separation of proteins from other components during

extraction.
e Maintaining protein solubility and functionality during concentration and

drying.
e Meeting market demand for allergen-free and sustainably sourced

protein.
Example 3: Protein-Enriched Dairy Products
e Milk Collection and Filtration: Fresh milk is collected and subjected to

filtration processes, such as microfiltration, to remove impurities and
concentrate proteins.
e Pasteurization: The milk is pasteurized to eliminate harmful bacteria

while preserving protein quality.
e Protein Fortification: Additional protein sources, such as whey protein

concentrate or casein, may be added to increase the protein content.
e Homogenization: The milk is homogenized to ensure uniform distribution

of fat globules and proteins.
e Fermentation (Optional): In the case of yogurt or cultured dairy

products, beneficial bacteria are introduced for fermentation.
e Flavor and Texture Enhancement: Flavorings, sweeteners, and stabilizers

are added to improve taste and texture.
e Packaging: The final product is packaged in various forms, including fluid

milk, yogurt cups, or cheese blocks.
e Protein concentration involves removing water and some lactose, which

can lead to protein denaturation.
e Pasteurization involves heat treatment, which can affect protein

structure and functionality.
¢ Fermentation results in the conversion of lactose into lactic acid,

influencing the product's texture and flavor.
e Maintaining protein solubility and preventing protein aggregation during

concentration.
e Balancing taste and texture enhancements while meeting consumer

preferences for low-sugar and low-fat products.
e Ensuring the stability of probiotics in cultured dairy products.

Recommendations
Based on the insights gained from our analysis of protein-rich food

manufacturing techniques, several recommendations can be made for future
research and industry advancements:
a) Exploration of Alternative Protein Sources: Given the increasing global

demand for sustainable protein sources, further research into innovative protein
sources like microbial proteins is highly recommended. One such example is
Solein protein, produced by Solar Foods through a process that utilizes air and
electricity to convert carbon dioxide and water into a protein-rich biomass.
Investigating and optimizing such novel approaches can contribute to the
development of environmentally friendly and resource-efficient protein
production methods.
b) Enhancement of Protein Extraction Efficiency: Continue research into

improving the efficiency of protein extraction techniques, particularly those used
in plant-based protein manufacturing. Develop methods that reduce waste,
energy consumption, and resource utilization while maximizing protein yield and
maintaining product quality.
c) Process Optimization for Plant-Based Meat Substitutes: Given the growing

popularity of plant-based meat substitutes, focus on process optimization to
enhance the sensory attributes, texture, and taste of these products. Explore
advanced manufacturing techniques, such as high-pressure processing, to
improve the overall quality of plant-based protein foods.
d) Sustainable Packaging and Storage Solutions: Consider the environmental

impact of protein-rich food manufacturing beyond the production process.
Research and develop sustainable packaging materials and storage solutions that
extend the shelf life of protein-rich products while minimizing waste and
environmental harm.
e) Compliance with Regulatory Standards: Stay updated with evolving food

safety regulations and quality standards. Ensure that manufacturing processes
adhere to these guidelines to maintain consumer trust and safety.
f) Collaborative Research Initiatives: Encourage collaboration between
academia, industry, and research institutions to foster innovation in protein-rich
food manufacturing. Collaborative efforts can lead to breakthroughs in
technology, sustainable practices, and the development of novel products.
for innovative and sustainable protein-rich products.
Incorporating these recommendations into future research and industry

practices will contribute to the ongoing development of protein-rich food
manufacturing techniques, promoting sustainability, nutrition, and innovative
solutions, such as Solein protein, that can emerge "out of thin air” to meet the
world's protein needs.
Conclusion:
Insights into Protein-Rich Food Manufacturing
In conclusion, our exploration of protein-rich food manufacturing has
illuminated the intricacies of this ever-evolving field. We have navigated through

various extraction techniques, manufacturing processes, and enlightening case
studies, offering a comprehensive understanding of the chemical
transformations and challenges underpinning this industry.
Our journey underscored the vital role of protein-rich foods in addressing

nutritional demands and sustainability issues. Key takeaways encompass the
need for refining extraction methods, optimizing texturization for plant-based
alternatives, and championing sustainability through innovation. The case
studies illustrated the complexities and opportunities intrinsic to protein-rich
food production, spanning plant-based meat alternatives, protein isolates, and
innovative microbial proteins like Solein.
Moving forward, our recommendations encompass novel protein exploration,

sustainable production practices, advanced extraction techniques, functional
ingredient development, consumer education, and cross-industry collaboration.
These proposals collectively guide the path toward enhanced innovation and
market expansion. In summary, the protein-rich food manufacturing industry is
a dynamic arena, continually evolving to meet consumer demands and global
challenges while providing sustainable, nutritious, and appetizing protein-rich
foods.
REFERENCES:
https://wwwiictitiousjournal.com/smith-2023
https://wwwfao.gov/reports/tr-2022-785
https://wwwfoodtechnews.com/innovations-protein-production
https://www.nutripublishers.com/books/protein-rich-toods
https://www.marketinsightsanalytics.com/reports/protein-rich-food-market-analysis-
2023
cone oo ro
wa SS

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(Part-A)

Guidelines and Assessment Manual

FOOD TECHNOLOGY Engineering Programme

(“I” Scheme Curriculum)

Of Micro-Project Assessment at the end of the Diploma Programme

(By respective Head of the Department & Head of the Institute)

This is to certify that Mr./Ms. .. SUMIT SATISHKASCE eee

during his/her tenure of completing the Diploma programme in

institute with institute code .1943................

Head of the Department Head of the Institute

Micro Project Evaluation Sheet

Name of Student: SUMIT. KASLE ee. Enrollment No:.22!9430131 000.

Title of the Micro-Project: Analysis of Protein rich food manufacturing techniques

Course Outcomes Achieved:-

Comments/Suggestions about team work/leadership/inter-personal communication (if

Maharashtra State Board of Technical Education 8

Of Micro-Project Assessment at the end of the Diploma Programme

(By respective Head of the Department & Head of the Institute)

This is to certify that Mr./Ms. ..Vfushabh devraobansod

with Enrollment No.23314920446 eee has successfully

during his/her tenure of completing the Diploma programme in

institute with institute code .1943................

Head of the Department Head of the Institute

Micro Project Evaluation Sheet

Name of Student: .Vrushabh devrao bansod.......... Enrollment No:....2931 4920446

Title of the Micro-Project: .. Analysis of Protein rich food manufacturing

Course Outcomes Achieved:-

Comments/Suggestions about team work/leadership/inter-personal communication (if

Dated Sigmature ......... 0.0 cece cc

Maharashtra State Board of Technical Education 8

Of Micro-Project Assessment at the end of the Diploma Programme

(By respective Head of the Department & Head of the Institute)

This is to certify that Mr./Ms, ..Gokul Maroti Chaudhari

with Enrollment No. 29914920432 oe has successfully

completed _FCH(24309) Micro-projects as in the enclosed ‘Portfolio’

during his/her tenure of completing the Diploma programme in

institute with institute code .1943................

Head of the Department Head of the Institute

Micro Project Evaluation Sheet

Name of Student: Gokul Maroti Chaudhari... Enrollment No:. 23314920432

Comments/Suggestions about team work/leadership/inter-personal communication (if

Name and designation of the Teacher.... P r of. So ni Thaku To oeeeeene

Dated Sigmature ......... 0.0 cece cc

Maharashtra State Board of Technical Education 8

Of Micro-Project Assessment at the end of the Diploma Programme

(By respective Head of the Department & Head of the Institute)

with Enrollment No. 23314920441 ooo ceeeeee eee has successfully

during his/her tenure of completing the Diploma programme in

institute with institute code .1943................

Head of the Department Head of the Institute

Micro Project Evaluation Sheet

Name of Student: Monika Ravindra Malekar ._._..... Enrollment No:.2 3314920441

Title of the Micro-Project: Analysis of Protein rich food manufacturing techniques

Course Outcomes Achieved:-

Comments/Suggestions about team work/leadership/inter-personal communication (if

Name and designation of the Teacher. Prof. Soni Thaku Ue esveneeeaee

Dated Sigmature ......... 0.0 cece cc

Maharashtra State Board of Technical Education 8

Of Micro-Project Assessment at the end of the Diploma Programme

(By respective Head of the Department & Head of the Institute)

This is to certify that Mr./Ms. ..S@kshi Arun Morey

with Enrollment No... 23314920743 eee has successfully

completed _ FCH(24309) | Micro-projects as in the enclosed ‘Portfolio’