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
| dc.date.accessioned | 2023-12-15T12:02:00Z | |
| dc.date.available | 2023-12-15T12:02:00Z | |
| dc.date.issued | 2023-09-10 | |
| dc.identifier | doi:10.17170/kobra-202307218408 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/15299 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | pea protein isolate | eng |
| dc.subject | plant-based minced meatball | eng |
| dc.subject | texture | eng |
| dc.subject | nutritional value | eng |
| dc.subject | sensory evaluation | eng |
| dc.subject.ddc | 300 | |
| dc.subject.ddc | 500 | |
| dc.subject.swd | Austernseitling | ger |
| dc.subject.swd | Vegetarische Kost | ger |
| dc.subject.swd | Pflanzliche Proteine | ger |
| dc.subject.swd | Erbse | ger |
| dc.subject.swd | Textur | ger |
| dc.subject.swd | Nährwert | ger |
| dc.subject.swd | Sensorische Prüfung | ger |
| dc.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 | eng |
| dc.type | Aufsatz | |
| dc.type.version | publishedVersion | |
| dcterms.abstract | 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. | eng |
| dcterms.accessRights | open access | |
| dcterms.alternative | Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI | eng |
| dcterms.creator | Weenuttranon, Jiraporn | |
| dcterms.creator | Hirunyophat, Patthama | |
| dcterms.creator | Saeiam, Kitsanatorn | |
| dcterms.creator | Bunnak, Thanaphon | |
| dcterms.creator | Saelee, Siriporn | |
| dcterms.source.articlenumber | 644 | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 4 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 11 | |
| kup.iskup | false |