Food Reviews International,
Journal Year:
2024,
Volume and Issue:
40(9), P. 2940 - 2968
Published: Feb. 2, 2024
The
negative
impact
of
the
production
and
consumption
animal
meat
on
sustainability
has
driven
recent
consumer
demand
for
plant-based
analogues.
High-moisture
analogues
are
aimed
at
replacing
products,
as
they
designed
to
mimic
meat-like
texture
possess
similar
sensorial
nutritional
properties.
acceptance
substitutes
depends
how
closely
their
fibrous
structure
resembles
muscles.
development
a
characteristics
concentration
each
ingredient
used
in
formulation,
well
equipment
processing
parameters
during
production.
This
review
discusses
influence
nature
ingredients,
structuring
processes,
creation
fibrous,
while
preserving
attributes.
advantages
limitations
technologies
currently
produce
analogues,
including
electrospinning,
extrusion,
freeze
structuring,
shear
cell
technology,
3D
printing,
discussed
detail.
Moreover,
this
offers
valuable
insights
into
enhancing
sensory
textural
properties
ultimately
promoting
sustainability.
Foods,
Journal Year:
2023,
Volume and Issue:
12(8), P. 1586 - 1586
Published: April 8, 2023
Four
commercial
pea
protein
isolates
were
analyzed
for
their
physico-chemical
properties
including
water
absorption
capacity
(WAC),
least
gelation
concentration
(LGC),
rapid
visco
analyzer
(RVA)
pasting,
differential
scanning
calorimetry
(DSC)-based
heat-induced
denaturation
and
phase
transition
(PTA)
flow
temperature.
The
proteins
also
extruded
using
pilot-scale
twin-screw
extrusion
with
relatively
low
process
moisture
to
create
texturized
plant-based
meat
analog
products.
Wheat-gluten-
soy-protein-based
formulations
similarly
analyzed,
the
intent
study
difference
between
types
(pea,
wheat
soy).
Proteins
a
high
WAC
had
cold-swelling
properties,
LGC,
PTA
temperature
most
soluble
in
non-reducing
SDS-PAGE.
These
highest
cross-linking
potential,
required
specific
mechanical
energy
during
led
porous
less
layered
internal
structure.
formulation
containing
soy
isolate
this
category,
although
there
notable
differences
within
latter
depending
on
source.
On
other
hand,
soy-protein-concentrate-
wheat-gluten-based
almost
contrary
functional
characteristics,
dense,
extrudate
structure
due
heat-swelling
and/or
characteristics.
textural
(hardness,
chewiness
springiness)
of
hydrated
ground
product
patties
varied
functionality.
With
plethora
plant
options
texturization,
understanding
relating
raw
material
corresponding
quality
can
help
tailor
accelerate
development
design
desired
qualities.
Food Reviews International,
Journal Year:
2024,
Volume and Issue:
40(9), P. 2940 - 2968
Published: Feb. 2, 2024
The
negative
impact
of
the
production
and
consumption
animal
meat
on
sustainability
has
driven
recent
consumer
demand
for
plant-based
analogues.
High-moisture
analogues
are
aimed
at
replacing
products,
as
they
designed
to
mimic
meat-like
texture
possess
similar
sensorial
nutritional
properties.
acceptance
substitutes
depends
how
closely
their
fibrous
structure
resembles
muscles.
development
a
characteristics
concentration
each
ingredient
used
in
formulation,
well
equipment
processing
parameters
during
production.
This
review
discusses
influence
nature
ingredients,
structuring
processes,
creation
fibrous,
while
preserving
attributes.
advantages
limitations
technologies
currently
produce
analogues,
including
electrospinning,
extrusion,
freeze
structuring,
shear
cell
technology,
3D
printing,
discussed
detail.
Moreover,
this
offers
valuable
insights
into
enhancing
sensory
textural
properties
ultimately
promoting
sustainability.
