Volume 19, Issue 130 (2022)
FSCT 2022, 19(130): 259-268 |
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riazi F, Mazaheri Tehrani M. Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate. FSCT 2022; 19 (130) :259-268
URL: http://fsct.modares.ac.ir/article-7-63892-en.html
URL: http://fsct.modares.ac.ir/article-7-63892-en.html
1- Ph. D student of food science and technology, agriculture faculty, Ferdowsi University of Mashhad
2- Professor of food science and technology, agriculture faculty, Ferdowsi University of Mashhad ,mmtehrani@um.ac.ir
2- Professor of food science and technology, agriculture faculty, Ferdowsi University of Mashhad ,
Abstract: (1658 Views)
There is a growing demand to produce high quality-meat analog based on plant-based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant-based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2022/08/29 | Accepted: 2022/10/1 | Published: 2022/12/1
Received: 2022/08/29 | Accepted: 2022/10/1 | Published: 2022/12/1
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