AMINO ACID, FATTY ACID, CHOLESTEROL AND OTHER STEROLS ANALYSES OF DIFFERENT PIZZA FORMULATIONS

The protein content of many food products may be enriched by the addition of protein concentrates. Textured vegetable protein (TVP) and single cell protein (SCP) were added in varying amounts to a pizza formulation and stored at -20°C until used. The fabricated pizzas were analyzed for amino acids, total fat, fatty acids, sterols, water, protein, ash and cis, cis-methylene interrupted polyunsaturated fatty acids. The addition of TVP and SCP increased the protein content by an average of 18%. Certain amino acids, such as lysine, arginine, leucine and threonine, were significantly increased with the addition of TVP and SCP. The fat values were generally lower in pizzas with TVP and SCP, and the ash content increased. The moisture content ranged from 46 to 49%, except for the “beef + 5% SCP in crust” which was 41%. The fatty acid and sterol profiles were generally very similar.