Restructuring plant-derived composites towards the production of meat-analog based coated fried food.
Food Chem
; 443: 138482, 2024 Jun 15.
Article
en En
| MEDLINE
| ID: mdl-38290300
ABSTRACT
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27-24.68 %), moisture (57.05-58.78 %), pH (7.19-7.57), color (L64.76-66.84, a0.62-1.98, b18.84-20.49), and textural (MF0.22-0.52 N, GF0.07-0.24 N/sec, FA0.74-1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust51.14-58.35 %, core 63.57-71.55 %), surface opening (5.67-14.75 %), and fractal dimension (2.586-2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR0.51-187.20 au; SFR 2.01-20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around -23 °C) is prime concern for MA-based fried products stability at room environment.
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Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Proteínas de Soja
/
Culinaria
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article