Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO3 supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition. The results obtained via a colorimeter showed no significant differences were found in lightness (L*) between the samples and natural pork rinds after adjusting the SPS and KGM concentrations. Furthermore, the rheological results showed that adding SPS and KGM increased both the storage modulus (G’) and loss modulus (G’’), indicating a firmer gel structure. The images obtained via scanning electron microscopy (SEM) showed that the SPS and KGM contributed to the formation of a more compact gel structure. A mathematical model allowed for a more objective sensory evaluation, with the 40% SPS samples and the 0.4% KGM samples being considered the most similar to natural pork rinds, which provided a comparable texture, appearance, and mouthfeel. This study proposed a possible schematic model for the gelling mechanism of plant-based pork rinds: the three-dimensional network structures of the samples may result from the interaction between SPS, SPI, and soybean oil, while the addition of KGM and NaHCO3 enabled a more stable gel structure

Application of Emulsion Gels as Fat Substitutes in Meat Products

Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products

Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends

Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers’ perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure. CFS samples composed of various ratios of KGM were added to lean meat patties to ascertain the optimal CFS composition for its potential replacement of pork back fat in patties. The addition of CFS containing 7.0% KGM was found to decrease the hardness of the lean meat patties by 71.98% while simultaneously improving their sensory quality. The replacement of pork back fat with CFS also reduced the fat content of the patties to as little as 3.65%. Furthermore, the addition of CFS enhanced the technological characteristics, lipid oxidation stability, and surface color of the fat-replaced patties, with no significant impact on their overall acceptability. The gel network of the patties was shown to be fine and remained compact as the fat replacement ratio increased to 75%, while the texture parameters, storage modulus, and fractal dimension all increased. Quality and structure improvements may allow the composite emulsion gels to replace fat in pork patties to support a healthy diet. This study may be beneficial for the application and development of plant-based cubic fat substitutes