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The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom

dc.date.accessioned2023-12-15T12:02:00Z
dc.date.available2023-12-15T12:02:00Z
dc.date.issued2023-09-10
dc.identifierdoi:10.17170/kobra-202307218408
dc.identifier.urihttp://hdl.handle.net/123456789/15299
dc.language.isoeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectpea protein isolateeng
dc.subjectplant-based minced meatballeng
dc.subjecttextureeng
dc.subjectnutritional valueeng
dc.subjectsensory evaluationeng
dc.subject.ddc300
dc.subject.ddc500
dc.titleThe Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroomeng
dc.typeAufsatz
dcterms.abstractThe effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low-fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.eng
dcterms.accessRightsopen access
dcterms.alternativeReady-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPIeng
dcterms.creatorWeenuttranon, Jiraporn
dcterms.creatorHirunyophat, Patthama
dcterms.creatorSaeiam, Kitsanatorn
dcterms.creatorBunnak, Thanaphon
dcterms.creatorSaelee, Siriporn
dc.subject.swdAusternseitlingger
dc.subject.swdVegetarische Kostger
dc.subject.swdPflanzliche Proteineger
dc.subject.swdErbseger
dc.subject.swdTexturger
dc.subject.swdNährwertger
dc.subject.swdSensorische Prüfungger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2197-411X
dcterms.source.issueNo. 4
dcterms.source.journalFuture of Food: Journal on Food, Agriculture & Societyeng
dcterms.source.volumeVol. 11
kup.iskupfalse
dcterms.source.articlenumber644


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