Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
| Autor: | Marie Kriisa, Kristel Tanilas, Maret Viirma, Aleksei Kaleda, Karel Talvistu, Martti Tamm, Natalja Part, Julia Rosend, Mari-Liis Tammik |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Plant Science Raw material lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Sensory analysis Article symbols.namesake chemistry.chemical_compound lcsh:TP1-1185 Food science fermentation Antinutrient Essential amino acid chemistry.chemical_classification Phytic acid Chemistry food and beverages phytic acid Maillard reaction extrusion meat analog symbols Fermentation Phytase Food Science |
| Zdroj: | Foods, Vol 9, Iss 1059, p 1059 (2020) Foods Volume 9 Issue 8 |
| ISSN: | 2304-8158 |
| Popis: | Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules physicochemical and textural properties of extrudates were markedly different sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions. |
| Databáze: | OpenAIRE |
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