Formulation of Soy Patties Using Hydrocolloids: Creating a Viable Plant-Based Meat Alternative
Publication Date : 31-10-2024
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Abstract :
The rapid population growth challenges the protein supply from livestock, making plant- based meat a viable alternative. Soybean, a legume with various health benefits, represents a healthy substitute. Defatted soy flour (byproduct of soybeans) is used as a main ingredient in the development of soy-based meat substitutes due to high protein content. Hydrocolloid incorporation contributes to enhance the sensory qualities and structural characteristics of soy-based meat owing to their thickening, gelation, and stabilizing properties. Five treatments (T0, T1, T2, T3, T4, T5) was made using different combinations of xanthan gum and guar gum, while T0 (control sample) was prepared without adding gums. Soy patties were subjected to comprehensive technical and sensory analysis and results showed that the treatment T3 (2% xanthan & 2% guar gum) and T5 (4% xanthan gum) showed overall best results as compared to control sample in which no hydrocolloid was being added.
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