Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

Abstract

Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.

Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder

“…Minor modifications were made to the previous method described by Hong et al [ 19 ] to conduct water/oil holding capacity (WHC/OHC) tests. For WHC, 0.5 g (W 0 ) of ground dried TVP analog sample was dispersed in 5 mL deionized (DI) water in a 15 mL centrifuge tube that had been pre-weighed (W 1 ).…”

“…Minor modifications were made to the previous method described by Hong et al [ 19 ] to conduct the analysis of rehydration capacity and yield. Twenty grams of TVPs were rehydrated in 300 mL distilled water (1:15 solid-to-liquid ratio, w / v ) at room temperature (RT) for 1 h, followed by 1 h of draining on a mesh screen.…”

“…Minor modifications were made to the previous method described by Hong et al [ 19 ] to conduct a cooking loss test. Ten grams each of TVPs were selected randomly soaked, cooked, and weighed using an analytical balance (Sartorius, ED224S, Goettingen, Germany) directly.…”

“…Minor modifications were made to the previous method described by Hong et al [ 19 ] to conduct a bulk density test. TVPs were poured into a 1 L graduated cylinder and tapped twice to eliminate the spaces between the crumbles.…”

“…Texture profile analysis (TPA) of soaked or uncooked and cooked TVPs was measured in the test setting parameters of TA.XT Plus Texture Analyzer (Stable Micro Systems, Surrey, UK) according to Hong et al [ 19 ]. For sample preparation, TVP analogs and TVP-Com was soaked in distilled water in the ratio 1:1 ( w / v ) for 1 h (soaked/uncooked) and cooked by pan searing without oil for 15 min.…”