scholarly journals Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Joseph M. Wambui ◽  
Edward G. Karuri ◽  
Margaret M. M. Wanyoike
Keyword(s):  
Response Surface Methodology ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Random Order ◽  
Protein Isolate ◽  
Central Composite Rotatable Design ◽  
Surface Response Methodology ◽  
Central Composite ◽  
Carbohydrate Contents

The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p<0.05). Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p<0.05). Increasing CS increased carbohydrate content (p<0.05). Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p<0.05). SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p<0.05). In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.

Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

2013 ◽  
Vol 781-784 ◽  
pp. 1670-1676 ◽  
Author(s):  
Lan Zhang ◽  
Han Song Yu ◽  
Yao Hui Hu
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Soybean Residue ◽  
Cooking Temperature ◽  
Feed Moisture ◽  
Extruded Products

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

scholarly journals Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 356
Author(s):  
Jinxin Yan ◽  
Xin Jia ◽  
Wenjia Yan ◽  
Lijun Yin
Keyword(s):  
Soy Protein ◽  
Laser Scanning ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Laser Scanning Microscopy ◽  
Corn Fiber ◽  
Confocal Laser ◽  
Double Network ◽  
Ph Values

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

scholarly journals Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties

2020 ◽  
Vol 8 (8) ◽  
pp. 4112-4120
Author(s):  
Samuel M. Kiiru ◽  
John N. Kinyuru ◽  
Beatrice N. Kiage ◽  
Anna Martin ◽  
Anna‐Kristina Marel ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Moisture Level ◽  
Extrusion Temperature ◽  
Level Variation

scholarly journals Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1085
Author(s):  
Zhongfu Cao ◽  
Yang Liu ◽  
Hong Zhu ◽  
Yisi Li ◽  
Qian Xiao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Protein ◽  
Solid Phase ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Gas Chromatography Mass Spectrometry ◽  
Whole Grain ◽  
Cooking Properties

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

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