Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

Abstract

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

“…It was found that these PNPs greatly increased fibers' cohesiveness and created a more porous structure, which provides a new approach for the largescale production of plant-based meat analogs. J. H. Han et al (2023) compared the effects of six polysaccharides on the quality characteristics of plant-based patties and found the 2% κ-carrageenan addition offered a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. As mentioned above, PNPs as functional additions can directly add to plant protein to enhance the texture and sensory evaluation of plantbased meat, which improves consumers' acceptance of this cultured meat.…”