EFFECT OF FULL FAT SOY FLOUR ON CHARACTERISTICS OF SOY PROTEIN MEAT ANALOG
Keywords:
Soy protein meat analog, full fat soy flour, protein solubility, structureAbstract
Soy protein meat analog was fabricated using a twin screw extruder. The full fat soy flour (FSF) of 10, 20, 30, 40 and 50% were blended with defatted soy flour, soy protein isolate and wheat flour. From protein solubility study, hydrophobic interaction and hydrogen bond were the major linkages stabilizing meat analog structure. Meat analog containing 10 and 20% FSF showed tearing and fibrous characteristics, expansion ratio and water holding capacity similar to that without FSF but lower cutting forces and bulk densities. The long and fine fibrous structure with small and large pores was observed in the sample containing low FSF. Increasing FSF to 50% resulted in a greater cutting force and bulk density. In addition, the fibrous structure of 50% FSF meat analog disappeared and its texture was coalescence, resulting in less tearing and fibrous characteristic. Expansion ratio and water holding capacity of high FSF (40 - 50%) meat analogs were lower than those at low FSF (20 - 30%). A decrease in structure integrity of meat analog was obtained as increased FSF from 0 to 40%.
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