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KMID : 0380620230550030229
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.229 ~ p.236
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Development and characterization of plant-based patties with different binders
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Lim Su-Bin
Moon Tae-Hwi
Yim Sun-Goo
You Ye-Lim
Han Jung-Ah
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Abstract
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Plant-based patties with different binders were developed as meat analogues, and their properties were compared. Hyaluronic acid, carrageenan (CG), guar gum (GG), and a mixture of the gums (HA+CG and HA+GG) were used as binders. Samples with HA, GG, and HA+GG showed significantly higher moisture content and cooking yield and lower reduction in diameter after cooking than the control samples. In addition, microstructure analysis using scanning electron microscopy showed that the samples with binders had an improved surface structure and smaller pores than the control, except for those with GG. Patties with binders also exhibited lower hardness and higher springiness than the controls. In the sensory evaluation, patties with HA+GG showed significantly higher values for taste, moistness, tenderness, and overall acceptability than others. These results indicate that HA+GG can be used as an effective binder to improve the quality of plant-based meat analogue.
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KEYWORD
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plant-based patty, hyaluronic acid, guar gum, binder, meat analogue
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