Piyush Sharma, P. P. Sutar, Arun Prasath Venugopal
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引用次数: 0
Abstract
The present study was carried out to understand the effect of the process variables of the combined microwave–vacuum–steam blanching process on the textural behavior of vegan patties. This novel blanching technique was systematically evaluated to optimize parameters, including microwave power density (3.8 W/g), steam duration (3 s), pea-to-potato mash ratio (0.252), patty thickness (0.866 cm), and microwave irradiation time (133 s). Fourier transform infrared (FTIR) spectroscopy was employed to examine molecular-level structural and compositional changes across treated samples, providing insights into protein and starch interactions. Results demonstrated significant improvements in textural properties, attributed to enhanced protein denaturation and starch gelatinization. The study highlights the potential of this innovative technique to produce high-quality plant-based foods by optimizing process efficiency and product functionality. These findings contribute to the research area aimed at advancing sustainable processing methods for the development of vegan products to resemble their traditional counterparts in texture and sensory properties.
期刊介绍:
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing