Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate

Abstract

This study investigated the influence of gluten substitution on the rheological and textural attributes of a soy protein isolate-based meat analog. Five different hydrocolloids (guar gum (G),-carrageenan (C), xanthan gum (X), hydroxypropyl starch (HPS), and cross-linked tapioca starch (CLS)) were added (1%-7% w/w) to the meat analog and compared with a control sample containing 7% w/w gluten (0% hydrocolloid). Adding the hydrocolloids increased the viscosity and degree of plasticity of the meat analog compared with the control sample. Adding more G and C increased the hardness, springiness, cohesiveness, and gumminess of the analog, but the same behavior was not observed with X. The 1% X and control samples had the high levels of hardness and gumminess. Based on the rheological and textural attributes, the blends of 6% C + 1% X and 6% G + 1% X have the most potential for replacing gluten in the meat analog. Practical applications Value-added products from soybean processing discards are texturized using extrusion to prepare new formulated gluten-free meat analog with desired characteristics by addition of hydrocolloids. The partial substitution of gluten with five different hydrocolloids individually affected on the analog characteristics, dependently of the concentration used. Optimal blend ratio of C, X, and G can be used as gluten substitutes in a soy protein-based meat analog.

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

“…A study on SPI-based meat analogues, designed to find hydrocolloids suitable to replace gluten in the recipe, found that the addition of 1-4% hydroxypropyl starch and cross-linked starch decreased the hardness, gumminess, springiness, and cohesiveness of the extruded meat analogues. [94] The changes in textural properties were found to correlate well with the rheological data they obtained directly from the extruder. The starches were not found to be suitable replacers for gluten in the recipes, unlike blends of other hydrocolloids.…”

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

“…Not only isolated but especially less refined forms of soy protein such concentrates are used in extrusion applications [26,27]. With the use of an isolate, in several cases, additional components such as wheat gluten or carbohydrate fibres, are used for the formation of a multi-phase blend [28,29]. The mechanism of fibre formation is then based on the alignment of those phases [25].…”

Geleneksel et üretimi ve tüketimine alternatif: Et analogları

“…%1-7 hidrokolloid ilaveli et analoğu numunelerinde, kayma hızı arttıkça viskozitenin azalarak psödoplastik davranış gösterdiği bildirilmiştir. Eklenen miktara bağlı olarak guar gam ve ksantan gamın, et analoğunun dokusal özellikleri üzerinde hidroksipropil nişasta ve çapraz bağlı tapyoka nişastasından daha büyük bir etkiye sahip olduğu belirtilerek, soya proteini izolatı bazlı et analoglarının, tüketici kabulünü kazanmak için gluten eklemeye ihtiyaç duymadan da hidrokolloid varlığında geliştirilebileceği bildirilmiştir [137].…”