NutriMorph: The relationship between particle morphology, nutritional composition and functionality of plant-based semi-finished products, milled with different techniques.

In the NutriMorph project, we focus on two main aspects. On the one hand, we investigate how the conical screen mill, an innovative milling technique, compares to the impact mill, a commonly used industrial method. We analyze the effect of both techniques on the quality of plant based raw material powders. The conical screen mill is expected to be less invasive than traditional cutter or impact systems and to produce a more uniform particle size in the final product. On the other hand, we aim to gain deeper insight into the relationship between nutritional composition, particle size and particle shape, and how these properties influence the functional characteristics of plant-based ingredient powders. To this end, we characterize both powders obtained via conical and impact milling, as well as commercially available ingredient powders. This characterization is based on particle size and shape (using the Morphological Particle Analyzer), nutritional composition (such as protein and fiber content), and techno functional properties (such as water and oil binding capacity, and emulsifying capacity). By linking the results of these analyses, we aim to obtain an in-depth understanding of the relationship between milling technique, nutritional and physical properties, and the functionality of plant-based ingredient powders.