Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum

Duenchay  Tunnarut; Atchareeya  Nopwinyuwong; Tanita  Tanakamolpradit

Authors

Duenchay Tunnarut Faculty of Agro-Industry, Panyapiwat Institute of Management, Nonthaburi 11120, Thailand.
Atchareeya Nopwinyuwong Faculty of Agro-Industry, Panyapiwat Institute of Management, Nonthaburi 11120, Thailand.
Tanita Tanakamolpradit Faculty of Agro-Industry, Panyapiwat Institute of Management, Nonthaburi 11120, Thailand.

Keywords:

plant-based patty, consumer acceptance, hydrocolloids, shear force, textured soy protein, texture profile analysis

Abstract

Nowadays, people are more health-conscious and interested in consuming plant-based products in preference to processed meat that contains high cholesterol and unhealthy fats. Production of good quality meat alternatives is urgently required. In the food industry, hydrocolloids have been used to improve product quality. The objective of this study was to use hydrocolloids including methylcellulose (MC), κ-carrageenan (κ-CGN) and xanthan gum (Xan) (0.1%, 0.2% and 0.3% w/w) to improve the quality of plant-based patties formulated by textured soy protein (TSP). Plant-based patties containing MC exhibited higher (p<0.05) hardness, springiness, cohesiveness and chewiness values than plant-based patties containing κ-CGN and Xan. Hardness, chewiness and shear force increased with increasing MC and κ-CGN concentrations but decreased with increasing Xan concentration. Moisture content, color and sensory attributes (appearance, color and soy flavor) of plant-based patty were not significantly affected by the different types of hydrocolloids. Addition of κ-CGN (0.1% and 0.2%) gave the highest taste, texture and higher overall liking scores, followed by MC and Xan (p<0.05). Results indicated that hydrocolloids could be applied in the food industry to enhance the quality of plant-based products.

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