Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate
Phawinee Nanta, Wanwisa Skolpap, Kittiwut Kasemwong
Abstract
This study investigated the influence of gluten substitution on the rheological and textural attributes of a soy protein isolate-based meat analog. Five different hydrocolloids (guar gum (G), -carrageenan (C), xanthan gum (X), hydroxypropyl starch (HPS), and cross-linked tapioca starch (CLS)) were added (1%–7% w/w) to the meat analog and compared with a control sample containing 7% w/w gluten (0% hydrocolloid). Adding the hydrocolloids increased the viscosity and degree of plasticity of the meat analog compared with the control sample. Adding more G and C increased the hardness, springiness, cohesiveness, and gumminess of the analog, but the same behavior was not observed with X. The 1% X and control samples had the high levels of hardness and gumminess. Based on the rheological and textural attributes, the blends of 6% C + 1% X and 6% G + 1% X have the most potential for replacing gluten in the meat analog. Practical applications Value-added products from soybean processing discards are texturized using extrusion to prepare new formulated gluten-free meat analog with desired characteristics by addition of hydrocolloids. The partial substitution of gluten with five different hydrocolloids individually affected on the analog characteristics, dependently of the concentration used. Optimal blend ratio of C, X, and G can be used as gluten substitutes in a soy protein-based meat analog.