The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

2019 ◽  
Vol 50 (6) ◽  
pp. 474-481 ◽  
Author(s):  
Jamshid Rahimi ◽  
Akinbode Adedeji ◽  
Michael Ngadi
Keyword(s):  
Batter Formulation ◽  
Meat Analog

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

THERMAL DIFFUSIVITY OF MODEL MEAT ANALOG SYSTEMS

1980 ◽  
Vol 45 (6) ◽  
pp. 1727-1731 ◽  
Author(s):  
S. S. H. RIZVI ◽  
J. L. BLAISDELL ◽  
W. J. HARPER
Keyword(s):  
Thermal Diffusivity ◽  
Meat Analog ◽  
Analog Systems

scholarly journals Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

2020 ◽  
Vol 122 (10) ◽  
pp. 3227-3238
Author(s):  
Sharmila Vengu ◽  
Haswini Paniker Ravandran ◽  
Sri Puvanesvari Gannasin ◽  
Kharidah Muhammad
Keyword(s):  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Protein Isolate ◽  
Moisture Loss ◽  
Content Type ◽  
Batter Formulation ◽  
Batter Viscosity ◽  
And Control

PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).Design/methodology/approachBanana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.FindingsHydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.Originality/valueApplication of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute

2019 ◽  
Vol 23 (1) ◽  
pp. 62-68 ◽  
Author(s):  
Honggyun Kim ◽  
Junhwan Bae ◽  
Gihyun Wi ◽  
Hyo Tae Kim ◽  
Youngjae Cho ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Animal Fat ◽  
Fat Substitute ◽  
Meat Analog
Sign in / Sign up

Export Citation Format

Share Document