Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 546-552 |
| Seitenumfang | 7 |
| Fachzeitschrift | LWT - Food Science and Technology |
| Jahrgang | 87 |
| Publikationsstatus | Veröffentlicht - 21 Sept. 2017 |
Abstract
The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by high moisture extrusion processing. The high moisture extrusion trials were carried out using soya protein concentrate with the addition of 0.75%, 1.5%, 2.25% and 3% ICGN (by dry mass). The colour of the extrudates was not affected drastically by the addition of ICGN. Expressible moisture and cooking yield were decreased and textural properties, such as cutting force and elasticity, were increased significantly upon the addition of ICGN. Scanning electron microscopic observations showed that increasing ICGN levels led to a more compact network in the meat analogues supporting the changes obtained in texture, cooking yield, and expressible moisture. Sensory evaluation results confirmed that the increase in ICGN concentration led to harder, more fibrous and less juicy products resulting in a significantly improved overall acceptance. The extrudate with 1.5% ICGN was preferred by the panellists.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: LWT - Food Science and Technology, Jahrgang 87, 21.09.2017, S. 546-552.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Influence of iota carrageenan addition on the properties of soya protein meat analogues
AU - Palanisamy, Megala
AU - Töpfl, Stefan
AU - Aganovic, Kemal
AU - Berger, Ralf G.
N1 - Funding information: The authors would like to thank Dr. Knut Franke for the valuable discussions. This study was supported through the “Niedersächsisches Vorab” programme by the Ministry for Science and Culture (grant # ZN 3041 ).
PY - 2017/9/21
Y1 - 2017/9/21
N2 - The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by high moisture extrusion processing. The high moisture extrusion trials were carried out using soya protein concentrate with the addition of 0.75%, 1.5%, 2.25% and 3% ICGN (by dry mass). The colour of the extrudates was not affected drastically by the addition of ICGN. Expressible moisture and cooking yield were decreased and textural properties, such as cutting force and elasticity, were increased significantly upon the addition of ICGN. Scanning electron microscopic observations showed that increasing ICGN levels led to a more compact network in the meat analogues supporting the changes obtained in texture, cooking yield, and expressible moisture. Sensory evaluation results confirmed that the increase in ICGN concentration led to harder, more fibrous and less juicy products resulting in a significantly improved overall acceptance. The extrudate with 1.5% ICGN was preferred by the panellists.
AB - The aim of the study was to investigate the effect of addition of iota (ι) carrageenan (ICGN) on physical properties (cooking yield, expressible moisture, and colour), texture, sensory parameters and microstructure of soya meat analogues produced by high moisture extrusion processing. The high moisture extrusion trials were carried out using soya protein concentrate with the addition of 0.75%, 1.5%, 2.25% and 3% ICGN (by dry mass). The colour of the extrudates was not affected drastically by the addition of ICGN. Expressible moisture and cooking yield were decreased and textural properties, such as cutting force and elasticity, were increased significantly upon the addition of ICGN. Scanning electron microscopic observations showed that increasing ICGN levels led to a more compact network in the meat analogues supporting the changes obtained in texture, cooking yield, and expressible moisture. Sensory evaluation results confirmed that the increase in ICGN concentration led to harder, more fibrous and less juicy products resulting in a significantly improved overall acceptance. The extrudate with 1.5% ICGN was preferred by the panellists.
KW - High moisture extrusion
KW - Iota carrageenan
KW - Meat analogues
KW - Soya protein
KW - Texture improvement
UR - http://www.scopus.com/inward/record.url?scp=85030154998&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2017.09.029
DO - 10.1016/j.lwt.2017.09.029
M3 - Article
AN - SCOPUS:85030154998
VL - 87
SP - 546
EP - 552
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -