Effect of the Physical Fibrillated Sweet Potato (Ipomoea batatas) Stem on the Plant-Based Patty Analogues

Authors

Suyoon Lee
You Young Lee
Yang Kim
Seung Hwan Ham
Min Gyu Lee
Jungwoo Hahn
Young Jin Choi

Publication Date

4-1-2023

Journal

Food Science and Biotechnology

Abstract

In this study, a dietary fiber extracted from sweet potato stems (Ipomoea batatas, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues containing 0–50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the total expressible fluids tended to increase. The color analysis revealed that the a* value, which represents red, declined as the PS content increased, and heterogeneous colors showed at least 40 wt% of PS. According to the microstructural analysis, PS is a structure in which massive fiber bundles are integrated between textured vegetable protein networks, which is believed to have given the patty analogue soft characteristics. The findings of this study can serve as a foundation for future research into the application of carbohydrates to plant-based meat analogues.

Keywords

Plant-based patty analogue, Sweet potato vines fiber, Texture profile analysis, Textured vegetable protein

Comments

Supplementary Materials

PMID: 37009047