The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low-fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.
@article{doi:10.17170/kobra-202307218408,
author ={Weenuttranon, Jiraporn and Hirunyophat, Patthama and Saeiam, Kitsanatorn and Bunnak, Thanaphon and Saelee, Siriporn},
title ={The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom},
keywords ={300 and 500 and Austernseitling and Vegetarische Kost and Pflanzliche Proteine and Erbse and Textur and Nährwert and Sensorische Prüfung},
copyright ={http://creativecommons.org/licenses/by/4.0/},
language ={en},
journal ={Future of Food: Journal on Food, Agriculture & Society},
year ={2023-09-10}
}