Evaluation of nutritional qualities of Seitan meat analogue produce from wheat, barley and peas composite flour

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nida Muneer, Shabbir Ahmad, Muhammad Sibt-e-Abbas, Muhammad Asif Shehzad, Muhammad Usman, Sadaf Yaqoob, Aisha Umar, Nahaa M. Alotaibi, Artur Banach, Lala Gurbanova, Soumya Ghosh
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Abstract

Meat is a vital protein source, but vegetarians turn to vegan meat substitutes to fulfill their nutritional needs. Seitan, a popular meat alternative, closely mimics the nutritional and sensory properties of meat. Usually seiten is low in fat, carbohydrates, while high in protein content. Apart from wheat, barley and peas are rich sources of protein which make them suitable alternative to be used in meat analogues. At first raw materials (wheat, barley and green peas) were analyzed (compositional analysis), milled/grinded into composite flour using different concentrations of wheat, barley and peas. Composite flour was washed to extract protein and fried to prepare seitan meat analogue (made from composite flours with varying proportions of wheat (80, 70, 60), barley and peas (10, 15, 20 each) and at the end seitan was characterized to access its nutritional and sensorial characteristics. The seitan’s chemical composition ranged from protein (12.46–33.89%), moisture (10.81–48.91%), ash (0.24–1.51%), fat (0.77–1.12%), fiber (0.16–1.83%), and nitrogen-free extract (16.01–72.25%). Treatment (T0 = Control) showed the highest mineral content, including iron (5.35 mg/100 g) and sodium (28.06 mg/100 g). Treatment (T3 = 60% wheat, 20% barley, 20% peas) exhibited the highest dietary fiber, with 9.28% insoluble and 3.43% soluble fiber, and the best protein quality, reflected in a PDCAAS score of 54.47%. Sensory scores indicated that Treatment (T1 = 80% wheat, 10% barley, 10% peas) was most preferred, scoring highest in color, texture, flavor, and overall acceptability. Seitan prepared with T1 was deemed the best formulation. Additionally, T0 had the highest sodium (28.06 mg/100 g) and calcium (141.03 mg/100 g) levels, while T3 contained the most potassium (399.33 mg/100 g). Overall, this study highlights seitan as a nutritious meat alternative, providing essential nutrients for a balanced diet and healthy lifestyle.

小麦、大麦、豌豆复合面粉生产的面筋类肉的营养品质评价
肉类是重要的蛋白质来源,但素食者转向纯素肉类替代品来满足他们的营养需求。面筋是一种流行的肉类替代品,它非常接近肉类的营养和感官特性。通常燕麦的脂肪和碳水化合物含量低,而蛋白质含量高。除了小麦,大麦和豌豆都是丰富的蛋白质来源,这使它们成为肉类类似物的合适替代品。首先对原料(小麦、大麦和青豆)进行分析(成分分析),使用不同浓度的小麦、大麦和豌豆磨成复合面粉。将复合面粉洗净提取蛋白质,然后油炸制成面筋肉类似物(由不同比例的小麦(80、70、60)、大麦和豌豆(10、15、20)的复合面粉制成),最后对面筋进行表征,以获得其营养和感官特性。蛋白(12.46 ~ 33.89%)、水分(10.81 ~ 48.91%)、灰分(0.24 ~ 1.51%)、脂肪(0.77 ~ 1.12%)、纤维(0.16 ~ 1.83%)、无氮提取物(16.01 ~ 72.25%)。无机物含量最高的处理(T0 =对照)为铁(5.35 mg/100 g)和钠(28.06 mg/100 g)。T3 = 60%小麦、20%大麦、20%豌豆处理的日粮纤维含量最高,不溶性纤维含量为9.28%,可溶性纤维含量为3.43%;蛋白质品质最好,PDCAAS评分为54.47%。感官评分表明,处理(T1 = 80%小麦,10%大麦,10%豌豆)是最受欢迎的,在颜色,质地,风味和总体可接受性方面得分最高。以T1配制面筋为最佳配方。此外,T0的钠(28.06 mg/100 g)和钙(141.03 mg/100 g)含量最高,而T3的钾含量最高(399.33 mg/100 g)。总的来说,这项研究强调了面筋作为一种营养丰富的肉类替代品,为均衡的饮食和健康的生活方式提供必需的营养。
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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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