The quality characteristics of gluten-free alternative meat patties with rice protein and pregelatinized rice flour were investigated. Textured vegetable protein(TVP) was used as a main protein source of patties, wheat flour mix was added for the control group(CON) and pregelatinized rice flour and ...
The quality characteristics of gluten-free alternative meat patties with rice protein and pregelatinized rice flour were investigated. Textured vegetable protein(TVP) was used as a main protein source of patties, wheat flour mix was added for the control group(CON) and pregelatinized rice flour and rice protein were added for experimental groups as following ratios, 100:0(VP1), 70:30(VP2), 50:50(VP3), 30:70(VP4), 0:100(VP5). As the amount of rice protein increased, moisture content of patties increased(CON 39.51%, VP1~VP5 36.14~44.22%), but water holding capacity(WHC)(CON 93.37%, VP1~VP5 91.17~85.77%), cooking loss rate(CON 9.33%, VP1~VP5 17.68~9.31%) decreased. Diameter reduction rate and thickness reduction rates also decreased according to the increasing amount of rice protein amounts, and the thickness reduction rates between CON and VP5 were not significantly different. As for the color, lightness(L*) and yellowness(b*) tended to increase as the rice protein extract was added, so the patties became lighter and yellowish. Texture profile analysis(TPA) showed that hardness, springiness, cohesiveness, gumminess, and chewiness increased as the increasing amount of rice protein. Hardness of VP1(709.33 gf) was the lowest, and VP5(1,669.67 gf) was the highest, and there were no significant differences in hardness between CON and VP4. In the sensory evaluation, overall acceptability of all experimental groups had higher scores than CON. However, there were no significant differences in both flavor and taste among samples. Therefore, rice protein and pregelatinized rice flour didn’t seem to have an effect on the patty’s flavor and taste. According to these studies, the cooking loss rate and the texture characteristics of VP3 and VP4 were similar with CON, and their overall acceptance score were higher than CON. In conclusion, VP3 and VP4 are recommended for gluten-free alternative meat patty.
The quality characteristics of gluten-free alternative meat patties with rice protein and pregelatinized rice flour were investigated. Textured vegetable protein(TVP) was used as a main protein source of patties, wheat flour mix was added for the control group(CON) and pregelatinized rice flour and rice protein were added for experimental groups as following ratios, 100:0(VP1), 70:30(VP2), 50:50(VP3), 30:70(VP4), 0:100(VP5). As the amount of rice protein increased, moisture content of patties increased(CON 39.51%, VP1~VP5 36.14~44.22%), but water holding capacity(WHC)(CON 93.37%, VP1~VP5 91.17~85.77%), cooking loss rate(CON 9.33%, VP1~VP5 17.68~9.31%) decreased. Diameter reduction rate and thickness reduction rates also decreased according to the increasing amount of rice protein amounts, and the thickness reduction rates between CON and VP5 were not significantly different. As for the color, lightness(L*) and yellowness(b*) tended to increase as the rice protein extract was added, so the patties became lighter and yellowish. Texture profile analysis(TPA) showed that hardness, springiness, cohesiveness, gumminess, and chewiness increased as the increasing amount of rice protein. Hardness of VP1(709.33 gf) was the lowest, and VP5(1,669.67 gf) was the highest, and there were no significant differences in hardness between CON and VP4. In the sensory evaluation, overall acceptability of all experimental groups had higher scores than CON. However, there were no significant differences in both flavor and taste among samples. Therefore, rice protein and pregelatinized rice flour didn’t seem to have an effect on the patty’s flavor and taste. According to these studies, the cooking loss rate and the texture characteristics of VP3 and VP4 were similar with CON, and their overall acceptance score were higher than CON. In conclusion, VP3 and VP4 are recommended for gluten-free alternative meat patty.
주제어
#alternative meat rice protein pregelatinized rice flour(α-rice flour) gluten-free
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