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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引用次数: 0
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.
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.