Authors:Duenchay Tunnarut, Atchareeya Nopwinyuwong, Tanita Tanakamolpradit Pages: 1 - 13 Abstract: Plant-based meat products have emerged as one of the fast-growing industries, and they are made from a variety of artificial meats or textured vegetable proteins, with different characteristics. The effect of textured vegetable protein types (soy protein A, soy protein B, pea protein A, pea protein B and wheat protein) on texture profile analysis, protein content, moisture content, color and sensory liking scores of plant-based meat products was investigated in this study. Plant-based meat products prepared from soy protein B showed higher hardness and chewiness than other proteins (p<0.05). The product has a high protein content about 15.7% and a moisture content of 60-70%. The liking scores for appearance, nutty flavor/wheat flavor, taste, texture and overall liking were higher than other proteins. With the exception of the meat color liking score, plant-based meat products prepared from pea protein A received the second-highest score (p>0.05). In addition, 75% of consumers accept plant-based meat products prepared from soy protein B. This research shows that it can be further developed into plant-based meat products. PubDate: 2022-03-08 Issue No:Vol. 17, No. 1 (2022)
Authors:Tanyakorn Kasemsuwan, Natchanok Paramaporn, Kitipong Assatarakul, Thanachan Mahawanich Pages: 14 - 25 Abstract: This study investigated pasting behavior of flour blends of wheat and drought-resistant crops (DRC), namely Job’s tears, millet, and chickpea, as well as to develop a bread product from such flour blends. Wheat flour was substituted with DRC flours at 3 different levels (10, 20 and 30% by weight). Regarding pasting behavior, DRC flour-substituting samples demonstrated reduced peak, trough, and breakdown viscosities as compared to the all-wheat control (p≤0.05). Adding Job’s tears or chickpea flour resulted in a decrease in pasting temperature as well as final and setback viscosities as compared to the control. Meanwhile, millet flour substitution did not affect such pasting properties. Upon substituting wheat flour in a bread recipe with DRC flour, the bread exhibited lower specific loaf volume than the control (p≤0.05). DRC flour substitution was shown to pose an effect on color of bread crust and crumb. Pertaining to textural properties, DRC flour addition caused an increase in hardness and chewiness of either freshly baked (Day 0) or stored bread samples. On the other hand, freshly baked DRC flour-containing breads exhibited lower springiness and cohesiveness than the control. However, upon storage, springiness and cohesiveness of the DRC flour-containing breads were similar to those of the control. Based on monitoring starch retrogradation, it was found that the breads with DRC flour had lower water-soluble starch content than the control for which the content became reducing with increasing substitution level. PubDate: 2022-03-08 Issue No:Vol. 17, No. 1 (2022)
Authors:Phornpan Ji-u , Natawut Neamsorn Pages: 26 - 36 Abstract: This research studied on the pectin extraction from three parts of overripe ‘Namwa’ banana i.e., peel, pulp and whole fruit with 2 extraction methods. The first method was done by using 0.05 M hydrochloric acid (HCl) at 95°C, 60 min and substrate to extractant ratio of 1:12. The second method was carried out by using 0.05 M citric acid and substrate to extractant ratio of 1:20 at 121 °C for 180 min. The results showed that pectin from both acid extractions had brown color. The yield and chemical properties of pectin (equivalent weight, methoxyl content, degree of esterification and galacturonic acid content) extracted by HCl were significantly higher than by citric acid. The highest yield of HCl-pectin extracted obtained from pulp (15.23% d.b.) while the HCl-pectin extracted yield from whole fruit and peel were 9.38% d.b. and 2.49% d.b., respectively. The pectin extracted from three parts of overripe ‘Namwa’ banana were high-methoxyl pectin due to the methoxyl contents and the degree of esterification of pectin extracted which were in range of 11.60-15.49% and 82.74-93.84%, respectively. The galacturonic acid contents of pectin in this research were in range of 43.81-53.18%. PubDate: 2022-04-05 Issue No:Vol. 17, No. 1 (2022)
Open Access journal
[1 journal]
