Ramos-Diaz , J M , Kantanen , K , Edelmann , M , Jouppila , K , Sontag-Strohm , T & Piironen , V 2022 , ' Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat ' , Current research in food science , vol. 5 , pp. 858-867 . https://doi.org/10.1016/j.crfs.2022.04.010
Title: | Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat |
Author: | Ramos-Diaz, J. M.; Kantanen, Katja; Edelmann, Minnamari; Jouppila, Kirsi; Sontag-Strohm, Tuula; Piironen, Vieno |
Contributor organization: | Department of Food and Nutrition University of Helsinki Food quality and safety: lipids, vitamins and other bioactive compounds Food processing Tuula Sontag-Strohm / Principal Investigator Grain Technology Helsinki One Health (HOH) |
Date: | 2022 |
Language: | eng |
Number of pages: | 10 |
Belongs to series: | Current research in food science |
ISSN: | 2665-9271 |
DOI: | https://doi.org/10.1016/j.crfs.2022.04.010 |
URI: | http://hdl.handle.net/10138/346735 |
Abstract: | Oat has been recognized for its health-promoting fiber, beta-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger patty). In this regard, the mechanical properties (e.g., chewiness, Young's modulus) of original/fried SMs were comparable to or higher than those of original/fried BM. SM patties (45% SMs) were structurally weaker than beef burger patties (100% BM). The rheological analysis showed that the presence of oat fiber concentrate increased the gel-like properties of the blend, which correlated with the overall strength of original SMs (e.g., Young's modulus). The results suggested that SMs could be used as BM for the preparation of vegetarian meat-like products. |
Subject: |
Faba bean
beta-glucan Protein concentrate Extrusion Meat substitute BETA-GLUCAN MAILLARD REACTION BARLEY SOLUBILITY VISCOSITY TEXTURE COOKING QUALITY ABILITY FLOURS 416 Food Science |
Peer reviewed: | Yes |
Rights: | cc_by_nc_nd |
Usage restriction: | openAccess |
Self-archived version: | publishedVersion |
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