Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMilani, Talita Maira Goss-
Autor(es): dc.creatorConti, Ana Carolina-
Data de aceite: dc.date.accessioned2025-08-21T23:10:02Z-
Data de disponibilização: dc.date.available2025-08-21T23:10:02Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-023-05875-0-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299390-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299390-
Descrição: dc.descriptionEven with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performed using textured soy protein (TSP) with meat odor as meat analog and as soy burger. TSP with meat odor was produced by adding thiamine (aroma precursor) to soy protein concentrate (SPC) before extrusion. Three TSP were used in each study: one without thiamine and two with thiamine but with different moisture contents of the SPC. TSP with thiamine did not affect technological or physical properties of the products. For meat analogs, the samples with thiamine showed greater odor acceptance and greater intensities of meat odor, burnt aftertaste, and aromatic in relation to the sample without thiamine, as well as lower intensity of soy odor. For soy burgers, the samples with thiamine had higher acceptances of odor and flavor and overall acceptance, and higher intensities of chicken odor and aromatic in comparison to the sample without thiamine, as well as lower intensity of soy/vegetable odor. The use of TSP with thiamine raises the sensory quality of meat analogue and soy burger, being an interesting alternative in obtaining soy-based products with lower soy odor.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, SP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, SP-
Descrição: dc.descriptionFAPESP: 2013/24590-1-
Formato: dc.format743-752-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectPhysical properties-
Palavras-chave: dc.subjectPlant-based foods-
Palavras-chave: dc.subjectRate-All-That-Apply (RATA)-
Palavras-chave: dc.subjectSensory acceptance-
Palavras-chave: dc.subjectThermoplastic extrusion-
Palavras-chave: dc.subjectThiamine-
Título: dc.titleTextured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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