Datum
2023-09-10Autor
Weenuttranon, JirapornHirunyophat, PatthamaSaeiam, KitsanatornBunnak, ThanaphonSaelee, SiripornSchlagwort
300 Sozialwissenschaften, Soziologie 500 Naturwissenschaften AusternseitlingVegetarische KostPflanzliche ProteineErbseTexturNährwertSensorische PrüfungMetadata
Zur Langanzeige
Aufsatz
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
(Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI)
Zusammenfassung
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.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-09-10) eissn:2197-411XSammlung(en)
Vol 11, No 4 (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-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},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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2023-12-15T12:02:00Z 2023-12-15T12:02:00Z 2023-09-10 doi:10.17170/kobra-202307218408 http://hdl.handle.net/123456789/15299 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ pea protein isolate plant-based minced meatball texture nutritional value sensory evaluation 300 500 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 Aufsatz 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. open access Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI Weenuttranon, Jiraporn Hirunyophat, Patthama Saeiam, Kitsanatorn Bunnak, Thanaphon Saelee, Siriporn Austernseitling Vegetarische Kost Pflanzliche Proteine Erbse Textur Nährwert Sensorische Prüfung publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 644
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