| Title: |
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties |
| Authors: |
Jong-Hyeon Han, Dong-Hyun Keum, Seong-Joon Hong, Yea-Ji Kim, Sung-Gu Han |
| Source: |
Foods, Vol 12, Iss 20, p 3731 (2023) |
| Publisher Information: |
MDPI AG, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
meat analog, plant-based patty, polysaccharide, texture, binder, organoleptic attribute, Chemical technology, TP1-1185 |
| More Details: |
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/12/20/3731; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods12203731 |
| Access URL: |
https://doaj.org/article/d9c68bfee1594a26a235f0794d7fba1b |
| Accession Number: |
edsdoj.9c68bfee1594a26a235f0794d7fba1b |
| Database: |
Directory of Open Access Journals |
