Datum
2023-05-14Metadata
Zur Langanzeige
Aufsatz
The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball
Zusammenfassung
This study aims to develop plant-based meat alternatives with unique textures by adding pineapple residue at four different ratios (0, 5, 10, 15, and 20% w/w). The developed products' textures, sensory characteristics, nutritional values, and consumer acceptance were all assessed. The results showed that an increase in the pineapple residue content caused lightness (L*), redness (a*), as well as yellowness (b*) to increase. The textural properties of the plant-based minced meatballs in this study were relatively lower than those of beef minced meatballs. The adhesiveness, springiness, and chewiness of the plant-based minced meatballs showed a declining tendency with an increase in the amount of fiber in the formulation, especially at 20% pineapple residue. This would be beneficial for consumers’ consumption. This study clearly showed that the addition of pineapple residue at 5–20% w/w provided an overall liking score of more than 6.0, which was considered acceptable. Therefore, the combination of mushroom and pineapple residues could influence the color, texture, and liking scores, especially at 20%. Producing plant-based meat products from pineapple by-products is an efficient way to improve dietary fiber in diets, lower global warming, and increase future food security, while also increasing nutritional values.
Sammlung(en)
Vol 11, No 2 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202210056940,
author={Nakpatchimsakun, Phakavalun and Hirunyophat, Patthama and Fuengkajornfung, Nunyong},
title={The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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<resource xsi:schemaLocation="http://datacite.org/schema/kernel-2.2 http://schema.datacite.org/meta/kernel-2.2/metadata.xsd"> 2023-09-05T12:38:14Z 2023-09-05T12:38:14Z 2023-05-14 doi:10.17170/kobra-202210056940 http://hdl.handle.net/123456789/15049 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ Dietary fiber Pineapple residue Plant-based meatball Texture Sensory acceptability 630 The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball Aufsatz This study aims to develop plant-based meat alternatives with unique textures by adding pineapple residue at four different ratios (0, 5, 10, 15, and 20% w/w). The developed products' textures, sensory characteristics, nutritional values, and consumer acceptance were all assessed. The results showed that an increase in the pineapple residue content caused lightness (L*), redness (a*), as well as yellowness (b*) to increase. The textural properties of the plant-based minced meatballs in this study were relatively lower than those of beef minced meatballs. The adhesiveness, springiness, and chewiness of the plant-based minced meatballs showed a declining tendency with an increase in the amount of fiber in the formulation, especially at 20% pineapple residue. This would be beneficial for consumers’ consumption. This study clearly showed that the addition of pineapple residue at 5–20% w/w provided an overall liking score of more than 6.0, which was considered acceptable. Therefore, the combination of mushroom and pineapple residues could influence the color, texture, and liking scores, especially at 20%. Producing plant-based meat products from pineapple by-products is an efficient way to improve dietary fiber in diets, lower global warming, and increase future food security, while also increasing nutritional values. open access Nakpatchimsakun, Phakavalun Hirunyophat, Patthama Fuengkajornfung, Nunyong 9 Seiten Ananas Hackfleisch Ballaststoff Pflanzliches Lebensmittel Sensorische Prüfung Akzeptanz publishedVersion eissn:2197-411X No. 2 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 618 true </resource>
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