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http://dx.doi.org/10.9721/KJFST.2020.52.6.641

A study on the physicochemical properties of sausage analogue made with mixed bean protein concentrate  

Cha, Seo-Hui (Department Food Science and Biotechnology, Sahmyook University)
Shin, Kyung-Ok (Department of Food and Nutrition, Sahmyook University)
Han, Kyoung-Sik (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.6, 2020 , pp. 641-648 More about this Journal
Abstract
The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.
Keywords
mixed bean protein concentrate; sausage analogue; partial sausage analogue; meat analogue;
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Times Cited By KSCI : 11  (Citation Analysis)
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