Characterizing quinoa protein
Dr. Ofir Benjamin at Tel Hai College is exploring how to use quinoa (Chenopodium quinoa) in plant-based meat.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: Crop development
This project characterizes five high-yield quinoa varieties for protein, fat, and fiber composition and develops methods for preparation of quinoa protein concentrate and isolate. It also prototypes quinoa-based partial or full meat replacement products.
This work will develop quinoa as a novel plant-based protein source, including processing into flour, protein concentrate, and protein isolate. The research optimizes quinoa protein yield through growing conditions and strain selection, and produces quinoa-based meat with organoleptic properties matching those of conventional meat.
Dr. Ofir Benjamin
Lecturer and Researcher, Tel Hai College, Israel
Dr. Benjamin leads the charge toward building an institutional food-tech hub in Israel that bridges the gap between industry and academia. He focuses his research on the structure and sensory characteristics of food products. His work combines novel electronic tongue and nose tools with traditional techniques to characterize sensory aspects of food.
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Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI’s research grants, is exploring this high-protein grain’s capacity to be a breakout ingredient in plant-based meats.