PILAF
About the project
PILAF will provide a new, mechanistic understanding of the interactions between plant and dairy components in hybrid matrices. At the end of the project, recommendations can be made for designing and processing improved liquid and fermented products from both plant and dairy resources.
Project information
Principal Investigator (PI)
- Norbert Raak
Project period
Organisation
Funded by
Additional information
The project aims at generating new knowledge about liquid and fermented hybrid (plant-dairy) matrices through a mechanistic approach for identifying synergistic and/or antagonistic interactions between the individual plant and/or dairy components during processing.
With regard to the plant source, it is intended to (1) focus on crops that can be cultivated in DK, (2) use the whole plant matrix or minimally processed fractions rather than protein isolates, and (3) incorporate as much as possible into the final hybrid system.
The systematically designed hybrid matrices will be investigated in terms of their physical and colloidal stability as well as the chemical modifications of the components (esp. proteins) during high temperature processing, the potential of enzymatic modifications and fermentation of the systems, and their nutritional value.
Expected outcomes
1. Plant protein ingredients with fully characterised composition and processing history
2. Mechanistic description of colloidal interactions and protein digestibility in liquid dairy-plant hybrid systems
3. Mechanistic description of colloidal interactions and protein digestibility in fermented dairy-plant hybrid systems
Arla Foods amba
Universidad Autónoma de Madrid
Elena Arranz Gutierrez
We are always interested in collaborating with other researchers and companies. Please contact me: nr@food.ku.dk
Presentations at Scientific Conferences
Chi Y, Verde G, Raak N (2026) Einfluss von Wärmebehandlungen auf hybride Lebensmittel aus Milch und Ackerbohnen. GDL Kongress Lebensmitteltechnologie, Dresden, Germany (Poster presentation)
Verde G, Rinnan Å, Poojary MM, Raak N (2026) Modulation of the functional behaviour of fava bean flour through processing. 20th Food Colloids Conference, Granada, Spain (Poster presentation)
Verde G, Poojary MM, Rinnan Å, Raak N (2025) Unlocking the functional behaviour of fava bean flour through processing. Alternative Protein Scientific Conference & Showcase (AltProteinX), Lyngby, Denmark (Poster presentation)