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SENSORY PROPERTIES, PROXIMATE ANALYSIS AND COOKING LOSSES OF MEAT LOAVES EXTENDED WITH CHICKPEA MEAL OR TEXTURED SOY PROTEIN
Author(s) -
SHANER KIMBERLY M.,
BALDWIN RUTH E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03478.x
Subject(s) - flavor , aroma , food science , meal , legume , chemistry , biology , agronomy
Substitution of meat with 30% textured soy protein (TSP) or chickpea meal decreased intensity of beef aroma and flavor of beef loaves, with chickpea substitution giving the most intense bean flavor. Control loaves were the most juicy, and chickpea‐substituted loaves were the least. Legume substitution resulted in significant decreases in total cooking losses and losses due to drip, with chickpea meal having a greater effect. There were no differences in mean sensory scores for loaves baked in a loaf pan or on a rack, but cooking losses tended to be greater for loaves baked on a rack. Protein content was reduced significantly by substitution with chickpea meal.