Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 483 - 483
Published: Feb. 3, 2025
The
purpose
of
this
research
was
to
investigate
the
characteristics
different
plant-based
sources
rich
in
protein,
chickpea
flour
(CPF),
hazelnut
oil
cake
(HOC),
soy
protein
isolate
(SPI)
and
concentrate
(SPC),
pea
(PPI)
for
their
subsequent
use
manufacture
meat
analogs.
were
analyzed
dry
matter,
ash,
fat,
starch,
dietary
fiber,
water
holding
capacity,
granulosity,
color
parameters
(L*,
a*,
b*,
C*,
YI),
antioxidant
activity
before
after
gastrointestinal
vitro
digestion,
amino
acid
mineral
compositions.
highest
matter
content
determined
isolate.
For
content,
maximum
values
obtained
samples,
from
52.80%
80.50%,
followed
by
flour.
water-holding
capacity
all
plant
directly
influenced
granulosity.
results
digestion
also
showed
quite
significant
activity,
which
is
due
process
hydrolysis
denaturation
tract.
Major
acids
identified
samples
glutamic
acid,
leucine,
arginine,
phenylalanine,
serine,
valine,
alanine,
tyrosine
minerals
P,
Na,
Mg,
Ca.
Principal
component
analysis
(PCA)
used
illustrate
relationship
between
physicochemical
characteristics,
composition,
materials.
Language: Английский
Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(22), P. 10303 - 10303
Published: Nov. 9, 2024
Hazelnut
oil
cake,
a
by-product
in
the
cold-pressing
of
hazelnut
oil,
is
rich
valuable
nutrients,
which
makes
it
promising
option
for
supplementation
or
as
raw
material
development
functional
products.
The
aim
this
work
was
to
study
influence
partial
complete
replacing
skim
milk
powder
(SMP)
with
press
cake
flour
(HPCF)
varying
ratios
(0%,
25%,
50%,
75%,
and
100%)
on
physicochemical
properties
sensory
attributes
ice
cream.
replacement
modified
chemical
composition
cream
mixture,
resulting
reduction
(p
<
0.05)
solids
non-fat
(MSNF),
protein,
carbohydrates
content,
while
simultaneously
elevating
total
fat
content.
This
modification
influenced
rheological
characteristics
mixtures,
leading
an
increase
consistency
coefficient
from
1.32
7.66
Pa
sn.
Furthermore,
decline
overrun
values
(from
26.99%
15.85%),
hardness
6881.71
23,829.30
g),
retarded
melting
properties,
variations
colour
were
observed
higher
concentrations
HPCF.
In
evaluation
test,
found
that
consumer
acceptance
enhanced
samples
substitution
SMP
when
compared
standard
findings
suggest
by
up
75%
achievable,
order
obtain
adequate
sensorial
qualities.
Language: Английский