Sensory properties, proximate analysis and cooking losses of meat loaves extended with chickpea meal or textured soy protein
1979
Shaner, Kimberly M. | Baldwin, Ruth E.
Partial replacement of meat with plant proteins is an increasingly popular method of improving product yield at lower cost. However, the substitution of ground beef in meat loaves with 30% textured soy protein (TSP) or chickpea meal decreased beef aroma and flavor as measured by a sensory panel. In addition, chickpea substitution gave an intense bean flavor. Control loaves were the most juicy, and chickpea-substituted loaves were least juicy. However, significant decreases in total cooking losses resulted from legume substitution, and chickpea meal had the greatest effect; loaves baked on a rack exhibited greater cooking losses than loaves baked in a loaf pan. Since substitution with chickpea meal reduced protein content of the meat loaf, it is less satisfactory than TSP for use as a meat extender, despite its cost advantage.
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