30B-12 |
Making meat-like products by soft tofu and gluten |
G. SU1, Z. S. Liu, and K. C. Chang. (1) Cereal Science, North Dakota State University, Fargo, ND 58105 Soybean products have been recognized as good substitutes for meat because they contain high percentage of proteins, no cholesterol, and some functional components such as isoflavones, saponins, and dietary fiber. Wheat protein has a unique functionality and nutritional quality. The combination of soy protein and wheat protein could form the meat-like products that have a good textural property and high protein nutritional value. Our objectives were to find best conditions for making meat-like products, to investigate the effect of the processing conditions, kinds of gluten, and ratio of soy protein/wheat protein on the textural properties, sensory attributes, and nutritional quality of meat-like products. Soybeans were soaked and ground to obtain soymilk. The soymilk was cooked to boiling and cooled to 86-87oC. The coagulant calcium sulfate was added and curd was pressed to obtain soft tofu. Tofu was ground and mixed with gluten powder. Flavor materials were added. The ratios of soft tofu to gluten were adjusted to 100g/60g, 100g/50g, and 100g/40g. The mixture put into plastic sausage bag, tied and cooked in water bath at 90-95oC for 30 min, 60 min, and 90 min. Four commercial sources of gluten were compared with respect to their quality performance as a protein ingredient. Textural properties were tested by Instron. Sensory evaluation was performed by using commercial meat products as references. Meat flavor, beany flavor, salty flavor, smoothness, firmness, elasticity, and overall scores were evaluated. Hardness and elasticity of textural properties increased significantly (p< 0.05) with the decrease of the ratio of soft tofu/gluten. Hardness and elasticity were affected by different sources of gluten. Sensory evaluation data showed the sensory attributes were affected by meat-flavor concentration and heating time. The meat-like products made of soy protein and wheat protein may offer an inexpensive and high quality protein source and have good consumer acceptability.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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