Thiamine as a new ingredient for obtaining textured soy protein with meat odor

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMilani, Talita Maira Goss-
Autor(es): dc.creatorMenis-Henrique, Michele Eliza Cortazzo-
Autor(es): dc.creatorConti, Ana Carolina-
Data de aceite: dc.date.accessioned2025-08-21T21:57:41Z-
Data de disponibilização: dc.date.available2025-08-21T21:57:41Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2022-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jfpp.16731-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240319-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240319-
Descrição: dc.descriptionThiamine was used for producing textured soy protein (TSP) with meat odor. The effects of the moisture of soy protein concentrate (SPC) and screw speed on the physical, technological, and sensory characteristics of the TSP were evaluated and the effects of thiamine were evaluated on the same characteristics as well. The SPC moisture-affected hue, protein solubility, emulsion stability, meat odor intensity, and ideal of the intensity of meat odor of TSP while the screw speed affected hue and emulsion stability. At the center point of the experimental design, the SPC moisture enhanced the intensity of the meat odor and the ideal of the intensity of the meat odor of TSP. The addition of thiamine enhanced all the sensory characteristics and did not impair the physical and technological properties of TSP. The use of thiamine before extrusion represents a new option as an ingredient for obtaining TSP with meat odor. Novelty impact statement: Thiamine has been used for producing textured soy protein (TSP) and it improved the sensory characteristics related to the meat odor. The addition of thiamine did not impair the physical and technological properties of TSP. Such results are relevant to academia and to the food industry, contributing to the area of plant-based foods.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP)-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP)-
Descrição: dc.descriptionFAPESP: 2013/24590-1-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Processing and Preservation-
???dc.source???: dc.sourceScopus-
Título: dc.titleThiamine as a new ingredient for obtaining textured soy protein with meat odor-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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