Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks

Introduction There is a growing demand for high-protein products from people who play sports, want to lose weight, or need to gain muscle mass. Among the most useful protein sources are meat-processed products, which, however, have a high environmental impact. The aim of the work was to create a snack rich in proteins, which allows the valorization of the residues of the slicing of raw Parma Ham a typical Italian product labeled as POD (Protected Designation of Origin), which are, currently, sold at low prices for the production of animal feed or stuffed pasta. Methods Six different types of bars were developed, they were produced with raw ham residues (35%), pork, water, yellow corn with a high amylose content (AE), or rich in polyphenols (red or blue), pork gelatine/Psyllium fiber, flavorings. The following items were determined on the bars: centesimal composition, in vitro carbohydrate digestion, in vitro protein digestibility, polyphenols content. Statistical analysis was performed with Tukey test ( p Results The composition of the bars was in this range (as fed): kcal 279 – 313; proteins 26.7%−38.1%; lipids 10.2%−12.2%; carbohydrates 14.9%−18.4%. FAO protein score (ProteinScore) on the digested fraction was greater with red corn (79 Leu) than with blue (64 Trp) and AE (64 Trp). Conclusions All bars can use the claim “Rich in Protein” as defined by EFSA, the prototype AE Psyllium 5% showed the best resistant starch levels and protein score.