The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
Arkadiusz Szpicer, Anna Onopiuk, Mateusz Barczak, Marcin Andrzej Kurek
Abstract
The demand for innovative meat analogues is a relevant issue in the food sector. This is the result of, among other things, growing awareness of the impact of animal production on the natural environment, as well as the consequences related to the consumption of animal products. In response to the increasing expectations of consumers who are looking for functional products with controlled allergenicity, a recipe and technology for the production of gluten-free and soy-free plant-based meat analogues with increased antioxidant capacity has been developed. Using the response surface method (RMS), the proportions of water, gelling substances, and microencapsulated anthocyanins were optimized to obtain the desired texture, colour, rheological properties, antioxidant capacity, polyphenol content, and sensory acceptance. The optimized dosage of water was calculated at 52.19%, microcapsules at 2.74%, and gelling agents at 1.59%. Predicted and experimental values were comparable almost in every case and the developed recipe can be used as a gluten-free and soy-free vegan product with increased antioxidant potential.