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KMID : 1134820220510030271
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 3 p.271 ~ p.277
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Effect of Yeast Content on the Physicochemical Properties of Low-Moisture Extruded Meat Analog
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Jeon Yung-Hee
Gu Bon-Jae
Ryu Gi-Hyung
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Abstract
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This study was conducted to determine the effect of yeast content on the physicochemical properties of low-moisture extruded meat analogs. Isolated soy protein (50%), wheat gluten (40%), and corn starch (10%) were mixed to form a base formulation, and then yeast (0% to 50%) was added. The extrusion parameters were barrel temperature (150°C), moisture content (40%), and screw speed (250 rpm). The water holding capacity, texture profile, integrity index, nitrogen solubility index, and amino acid profile were analyzed. The meat analog with a yeast content of 50% was not texturized. The water holding capacity, elasticity, and cohesiveness decreased as yeast content increased from 0% to 40%. The chewiness and integrity index increased with the yeast content increasing from 0% to 30%, but decreased when yeast content went over 40%. The nitrogen solubility index and the DPPH radical scavenging activity increased with the increase in yeast content. Based on these results, it was concluded that 30% yeast content was optimum for texturization.
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KEYWORD
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yeast, extrusion, meat analog, texturization, antioxidant
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