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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۲، صفحات ۹۷-۱۰۴
عنوان فارسی
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عنوان انگلیسی Preference Mapping as a Tool for Development of Plant-based Emulsion-type Sausages from Rice Protein and Konjac Gum
چکیده انگلیسی مقاله Soy protein is commonly used in plant-based emulsion-type sausages; however, concerns have recently been raised about its potential negative effects on human health. This study used rice protein instead of soy protein to prepare emulsion-type sausages. External preference mapping between the physical and chemical properties and consumer acceptability was conducted by 100 panelists using a 9-point hedonic scale. Nine commercially available soy protein-based emulsion-type sausages were investigated. Findings indicated that texture and color were the main drivers of liking. The sample with the highest overall liking score was utilized as the control and plant-based emulsion-type sausages developed from rice protein and konjac gum. Six sausages were prepared with different combinations of rice protein powder (RPP), konjac gum (KG), rice bran oil (RBO) and spice and seasoning powder (SSP). Results revealed that 8.8% RPP and 3.8% KG with additional water at 6.3% produced textural characteristics in terms of springiness as well as overall liking scores that were not significantly different (P>0.05) from commercial soy protein-based sausages. The optimized product showed better consumer acceptability in terms of springiness, firmness and juiciness than the commercial sausages (P<0.05). Therefore, rice protein combined with konjac gum showed promise as an alternative option to replace soy protein in plant-based emulsion-type sausage products.
کلیدواژه‌های انگلیسی مقاله Emulsion-type sausage,Konjac gum,Plant protein,Preference mapping,Rice protein
نویسندگان مقاله Oumaporn Meedech |
Department of Home Economic, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand

Nongnuch Siriwong |
Department of Home Economic, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand

Yaowapha Waiprib |
Department of Fisheries Product, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand

نشانی اینترنتی https://journals.rifst.ac.ir/article_218101_91c7fd8c2ab861d3c238ac922ed2db9f.pdf
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