Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/12264
ชื่อเรื่อง: Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour
ผู้แต่ง: Sreeitthiyawet W.
Oupathumpanont O.
Charoenthaikij P.
วันที่เผยแพร่: 2019
บทคัดย่อ: This research aimed to study: 1) the suitable formula of meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour, 2) the chemical and physical properties of the supplemented meat analogue, and 3) the consumer acceptance. The experiment was designed by a mixture design approach and the following three parameters were included: 30–45% of white kidney bean flour, 20–30% of Jerusalem artichoke flour and 35–40% of soybean flour, resulting in 9 formulas. K-Mean cluster analysis of the 9 formulas showed that formula 1, 3, 5 and 6 produced high cutting force and shear force. Among these four, the most suitable formula was the 6th which contained 40% of white kidney bean, 22.5% of Jerusalem artichoke flour and 37.5% of soybean flour, while the cutting force, shear force, aw and moisture content of the supplemented meat analogue from this formula were at 5.98 ± 0.71, 19.26 ± 0.50, 0.52 ± 0.01 and 3.53% ± 0.20, respectively. Most consumers’ overall liking parameter of the supplemented meat analogue was at the very like level. © 2019, Malaysian Society of Applied Biology. All rights reserved.
URI: https://ir.swu.ac.th/jspui/handle/123456789/12264
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85075895140&partnerID=40&md5=86c2316998808e7f64cf83961c1e3239
ISSN: 1268643
Appears in Collections:Scopus 1983-2021

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