Synergistic Effects of Steam Impinged Microwave–Vacuum Blanching on the Textural Behavior of Vegan Patties

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
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.

蒸汽冲击微波真空焯水对素食肉饼质地行为的协同效应
本研究旨在了解微波-真空-蒸汽联合热烫过程中工艺变量对素食肉饼质地行为的影响。对该技术进行了系统评价,优化参数包括微波功率密度(3.8 W/g)、蒸煮时间(3 s)、豆薯泥比(0.252)、肉饼厚度(0.866 cm)和微波辐照时间(133 s)。傅里叶变换红外光谱(FTIR)被用于检查处理样品的分子水平结构和成分变化,为蛋白质和淀粉的相互作用提供见解。结果表明,由于增强了蛋白质变性和淀粉糊化,其质地性能得到了显著改善。该研究强调了这种创新技术通过优化工艺效率和产品功能来生产高质量植物性食品的潜力。这些发现有助于促进可持续加工方法的研究领域,以开发素食产品,使其在质地和感官特性上与传统产品相似。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
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
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