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

Abstract

This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

“…This section will not treat the use of vegetable matrices as ingredients for meat analogues. The reader may find more information about that in a recent review [ 117 ].…”

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

“…Functionally, the addition of starch improves the interaction between the protein, lipid, and water components in meat analog patties and improves the texture and consistency of the patties [ 8 ]. Moreover, starch is often used as a bulking agent in meat analog products because of its effect on textural properties [ 40 ]. Thus, we also investigated the adverse effects of partially converting starch to CDs using CGT on the physical properties of meat analog patties.…”

“…Table 5 shows the TPA parameters (hardness, cohesiveness, springiness, and chewiness) of the meat analog patties. The hardness and chewiness of the patties containing starch were slightly higher than those of the control patties as the increase in the viscosity and shear of gelatinized starch by cooling enhances the hardness of the patties [ 40 ]. The hardness and chewiness of CGT-treated patties containing starch were equivalent to those of untreated patties containing starch ( Table 5 ).…”

Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions

“…In order to use less refined ingredients for making food products, the interactions of the components present in less refined ingredients needs to be understood. This can only be achieved by performing experiments directly on the less refined ingredients instead of mixtures of highly purified ingredients, where protein and starch structure and therefore functionality have been modified during the purification process applied to make the ingredients ( Bühler et al, 2021 ).…”

“…For example, a purification process might involve a heating step, which changes properties of starches and proteins, which can change the distribution of water among them. The use of model mixtures of protein isolates and starch isolates will therefore not accurately reflect the behavior of real ingredients ( Bühler et al, 2021 ).…”