Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
2024
Chonnikarn Srikanlaya | Nantawan Therdthai
Plant-based meat is growing globally due to health, environmental, and animal welfare concerns, though there is a need for quality improvements. This study assessed how different ratios of wheat gluten (WG) to soy protein isolate (SPI) and various baking methods&mdash:hot air (HA), microwave (MW), and a combination of both (HA&ndash:MW)&mdash:affect the physicochemical properties of plant-based meat. Increasing the SPI from 0% to 40% significantly enhanced lightness, hardness, chewiness, water-holding capacity, moisture content, and lysine (an essential amino acid) (p &le: 0.05). Hardness and chewiness ranged from 4.23 ±: 1.19 N to 25.90 ±: 2.90 N and 3.44 ±: 0.94 N to 18.71 ±: 1.85 N, respectively. Baking methods did not affect amino acid profiles. Compared to HA baking, MW and HA&ndash:MW baking increased lysine content (561.58&ndash:1132.50 mg/100 g and 544.85&ndash:1088.50 mg/100 g, respectively) while reducing fat and carbohydrates. These findings suggest that a 40% SPI and 60% WG ratio with microwave baking (360 W for 1 min) optimizes plant-based meat, offering benefits to both consumers and the food industry in terms of health and sustainability.
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