Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

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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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