{"title":"加入功能性膳食纤维对挤压高水分肉类类似物的外观和机械性能的影响。","authors":"Caleb E. Wagner, Girish M. Ganjyal","doi":"10.1111/1750-3841.17164","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>The effect of including functional dietary fiber ingredients (FDFI) on the texture and structure of high moisture meat analog (HMMA) was examined in this study. The inclusion of FDFI in this application is hypothesized to act as a label-friendly texture modifier in HMMA while also boosting the product's dietary fiber content. Two inclusion rates (5% and 10% wt/wt) of four functionally unique FDFI ingredients (pea hull, citrus fiber, hydrocolloid oat bran, and powdered cellulose) were blended with wheat protein isolate. Each unique formulation was processed using a high-moisture twin-screw extrusion process at two different screw speeds (200 and 400 rpm). The type of FDFI added affected the mechanical texture attributes (hardness, springiness, cohesiveness, and integrity index) and in-process behavior (torque and pressure) of the resulting HMMA far more than the inclusion rate or screw speed (<i>p</i> > 0.05). The type of FDFI ingredient employed also had the largest qualitative effect on the visual appearance of the resulting HMMA. These observed quality changes correlated well with the physicochemical and structure–function properties of the FDFI ingredients, especially with water-holding and absorption capacities. The incorporation of FDFI is a viable means of modulating HMMA texture and improving the holistic nutrition of these products.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Adding highly functional, dietary fiber-rich ingredients to processed foods is a viable strategy for improving the nutritional and textural quality of these foods. The results of this study imply that these fibers can be added to meat analogs at nutritionally relevant rates, and the texture of the resulting product can be tailored based on the functional properties of the ingredients deployed.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17164","citationCount":"0","resultStr":"{\"title\":\"Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs\",\"authors\":\"Caleb E. Wagner, Girish M. Ganjyal\",\"doi\":\"10.1111/1750-3841.17164\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n \\n <p>The effect of including functional dietary fiber ingredients (FDFI) on the texture and structure of high moisture meat analog (HMMA) was examined in this study. The inclusion of FDFI in this application is hypothesized to act as a label-friendly texture modifier in HMMA while also boosting the product's dietary fiber content. Two inclusion rates (5% and 10% wt/wt) of four functionally unique FDFI ingredients (pea hull, citrus fiber, hydrocolloid oat bran, and powdered cellulose) were blended with wheat protein isolate. Each unique formulation was processed using a high-moisture twin-screw extrusion process at two different screw speeds (200 and 400 rpm). The type of FDFI added affected the mechanical texture attributes (hardness, springiness, cohesiveness, and integrity index) and in-process behavior (torque and pressure) of the resulting HMMA far more than the inclusion rate or screw speed (<i>p</i> > 0.05). The type of FDFI ingredient employed also had the largest qualitative effect on the visual appearance of the resulting HMMA. These observed quality changes correlated well with the physicochemical and structure–function properties of the FDFI ingredients, especially with water-holding and absorption capacities. The incorporation of FDFI is a viable means of modulating HMMA texture and improving the holistic nutrition of these products.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Application</h3>\\n \\n <p>Adding highly functional, dietary fiber-rich ingredients to processed foods is a viable strategy for improving the nutritional and textural quality of these foods. The results of this study imply that these fibers can be added to meat analogs at nutritionally relevant rates, and the texture of the resulting product can be tailored based on the functional properties of the ingredients deployed.</p>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17164\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17164\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17164","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs
The effect of including functional dietary fiber ingredients (FDFI) on the texture and structure of high moisture meat analog (HMMA) was examined in this study. The inclusion of FDFI in this application is hypothesized to act as a label-friendly texture modifier in HMMA while also boosting the product's dietary fiber content. Two inclusion rates (5% and 10% wt/wt) of four functionally unique FDFI ingredients (pea hull, citrus fiber, hydrocolloid oat bran, and powdered cellulose) were blended with wheat protein isolate. Each unique formulation was processed using a high-moisture twin-screw extrusion process at two different screw speeds (200 and 400 rpm). The type of FDFI added affected the mechanical texture attributes (hardness, springiness, cohesiveness, and integrity index) and in-process behavior (torque and pressure) of the resulting HMMA far more than the inclusion rate or screw speed (p > 0.05). The type of FDFI ingredient employed also had the largest qualitative effect on the visual appearance of the resulting HMMA. These observed quality changes correlated well with the physicochemical and structure–function properties of the FDFI ingredients, especially with water-holding and absorption capacities. The incorporation of FDFI is a viable means of modulating HMMA texture and improving the holistic nutrition of these products.
Practical Application
Adding highly functional, dietary fiber-rich ingredients to processed foods is a viable strategy for improving the nutritional and textural quality of these foods. The results of this study imply that these fibers can be added to meat analogs at nutritionally relevant rates, and the texture of the resulting product can be tailored based on the functional properties of the ingredients deployed.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.