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KMID : 1134820220510101084
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 10 p.1084 ~ p.1090
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Effects of Brewer’s Spent Yeast Content on the Physicochemical Properties of Extruded High-Moisture Meat Analog
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Jeon Yung-Hee
Gu Bon-Jae
Ryu Gi-Hyung
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Abstract
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The objective of this study was to determine the effects of brewer’s spent yeast (BSY) content on the physicochemical properties of extruded high-moisture meat analogs. Isolated soy protein (50%), wheat gluten (40%), and cornstarch (10%) were used as a base formulation to which BSY (0% to 50%) was added. The extrusion conditions were 60% moisture content, 160°C barrel temperature, and 150 rpm screw speed. The meat analog with 50% BSY was not adequately texturized. The water holding capacity, texture profile, integrity index, nitrogen solubility index, protein digestibility, DPPH radical scavenging activity, and total phenolic content were analyzed. The springiness, cohesiveness, and protein digestibility decreased with the increase in BSY content from 0% to 40%. The chewiness and integrity index increased from 0% to 10% BSY but decreased when the BSY content was higher than 20%. The nitrogen solubility index, DPPH radical scavenging activity, and total phenolic content increased with an increase in the BSY content. In conclusion, in this study, it was observed that the addition of 10% BSY was optimum for texturization.
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KEYWORD
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brewer’s spent yeas, , high-moisture extrusion, meat analog, texturization, antioxidant
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