Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum
Keywords:plant-based patty, consumer acceptance, hydrocolloids, shear force, textured soy protein, texture profile analysis
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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