Student and Faculty Publications
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
Included in
Bioinformatics Commons, Biomedical Informatics Commons, Dietetics and Clinical Nutrition Commons, Food Science Commons, Medical Sciences Commons, Oncology Commons
Comments
Supplementary Materials
PMID: 37009047