Malaysian Applied Biology Journal

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48_04_11

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Malays. Appl. Biol. (2019) 48(4): 83–88

 

SELECTION OF SUITABLE FORMULA FOR MANUFACTURING

MEAT ANALOGUE SUPPLEMENTED WITH WHITE KIDNEY

BEAN FLOUR AND JERUSALEM ARTICHOKE FLOUR


WEERAYA SREEITTHIYAWET1, ORAWAN OUPATHUMPANONT1* and

PHANTIPHA CHAROENTHAIKIJ2


1Home Economics Technology, Faculty of Home Economics Technology,

Rajamangala University of Technology Thanyaburi, Thailand

2Faculty of Agricultural Product Innovation and Technology,

Srinakharinwirot University, Thailand

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 11 October 2019, Published online 30 November 2019

 

ABSTRACT

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.


Key words: Bean flour, Jerusalem artichoke flour, meat analogue, mixture design, soybean flour, white kidney bean flour

 

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