Thiamine as a new ingredient for obtaining textured soy protein with meat odor
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/jfpp.16731 http://hdl.handle.net/11449/240319 |
Resumo: | Thiamine 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. |
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Thiamine as a new ingredient for obtaining textured soy protein with meat odorThiamine 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.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP)Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP)FAPESP: 2013/24590-1Universidade Estadual Paulista (UNESP)Milani, Talita Maira Goss [UNESP]Menis-Henrique, Michele Eliza Cortazzo [UNESP]Conti, Ana Carolina [UNESP]2023-03-01T20:11:47Z2023-03-01T20:11:47Z2022-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpp.16731Journal of Food Processing and Preservation, v. 46, n. 7, 2022.1745-45490145-8892http://hdl.handle.net/11449/24031910.1111/jfpp.167312-s2.0-85132601224Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccess2023-03-01T20:11:48Zoai:repositorio.unesp.br:11449/240319Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:13:51.568622Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
title |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
spellingShingle |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor Milani, Talita Maira Goss [UNESP] |
title_short |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
title_full |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
title_fullStr |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
title_full_unstemmed |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
title_sort |
Thiamine as a new ingredient for obtaining textured soy protein with meat odor |
author |
Milani, Talita Maira Goss [UNESP] |
author_facet |
Milani, Talita Maira Goss [UNESP] Menis-Henrique, Michele Eliza Cortazzo [UNESP] Conti, Ana Carolina [UNESP] |
author_role |
author |
author2 |
Menis-Henrique, Michele Eliza Cortazzo [UNESP] Conti, Ana Carolina [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Milani, Talita Maira Goss [UNESP] Menis-Henrique, Michele Eliza Cortazzo [UNESP] Conti, Ana Carolina [UNESP] |
description |
Thiamine 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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-01 2023-03-01T20:11:47Z 2023-03-01T20:11:47Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/jfpp.16731 Journal of Food Processing and Preservation, v. 46, n. 7, 2022. 1745-4549 0145-8892 http://hdl.handle.net/11449/240319 10.1111/jfpp.16731 2-s2.0-85132601224 |
url |
http://dx.doi.org/10.1111/jfpp.16731 http://hdl.handle.net/11449/240319 |
identifier_str_mv |
Journal of Food Processing and Preservation, v. 46, n. 7, 2022. 1745-4549 0145-8892 10.1111/jfpp.16731 2-s2.0-85132601224 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Processing and Preservation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129406750687232 |