Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-10 DOI:10.1007/s13197-024-06094-x

Malleboina Penchalaraju, Abhilash Narayandas, K. Mithun, M. Kirthy Reddy, K. Rajesh, V. V. Tejaswini, K. Archana

引用次数: 0

Abstract

The alkaline extracted pulse protein concentrates had the protein content ranging from 79 to 87%.

The beet root pulp and rose water influenced the color properties of meatball analogues.

The meat analogue T1 got highest folding test score than chicken meatballs.

The meat analogue T1 was superior in terms of springiness, gumminess, resilience and chewiness compared to chicken meatballs.

The polysaccharides, potato starch, corn flour, jackfruit seed powder, rehydrated mushrooms and spice mix influenced the textural and sensorial properties of meatball analogues.

The more is fibrous raw materials; lower will be the hardness of meat analogues.

Composite pulse protein mix containing fibrous material is preferable to prepare meatball analogues.

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由碱性提取的印度脉冲蛋白浓缩物和其他植物基复合材料生产的肉丸类似物的质地和感官特性

碱性提取的脉冲蛋白浓缩物蛋白质含量为79% ~ 87%。甜菜根浆和玫瑰水对肉丸类似物的颜色特性有影响。肉制品类似物T1的折叠试验得分高于鸡肉丸。肉类似物T1在弹性、胶性、弹性和嚼劲方面优于鸡肉丸。多糖、马铃薯淀粉、玉米粉、菠萝蜜籽粉、复水蘑菇和香料混合料对肉丸类似物的质构和感官性能有影响。更多的是纤维原料；肉类类似物的硬度较低。含有纤维材料的复合脉冲蛋白混合物是制备肉丸类似物的优选材料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.