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KMID : 1134820220510090976
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 9 p.976 ~ p.984
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Effects of Isolated Rice Protein Addition on the Physicochemical Characteristics of Extruded Low-Moisture Meat Analog
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Kim Joo-Won
Gu Bon-Jae
Ryu Gi-Hyung
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Abstract
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The objective of this study was to investigate the effects of isolated rice protein addition on the physicochemical characteristics of a meat analog. Raw material ratios were isolated rice protein: isolated soy protein (0:50, 5:45, 10:40, 15:35) with comprising wheat gluten (40%) and corn starch (10%). Extrusion conditions maintained were barrel temperature 140°C, screw speed 250 rpm, feed rate 100 g/min, and moisture content 40%. The integrity index, degree of texturization, and chewiness of the meat analog were observed to increase with increasing isolated rice protein content (up to 10%). Moreover, the water holding capacity, springiness, and cohesiveness were decreased with an increaseing the isolated rice content (up to 10%). In conclusion, we determined that adding 5~10% isolated rice protein helps improve the texture properties, but 15% isolated rice protein decreases the formation of fibrous structures.
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KEYWORD
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isolated rice protein, meat analog, low-moisture extrusion, fibrous structure, physicochemical characteristics
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