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TEXTURE CHARACTERIZATION OF VEGETABLE PROTEIN PRODUCTS MARKETED IN JAPAN
Author(s) -
SAIO KYOKO
Publication year - 1978
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1978.tb01299.x
Subject(s) - materials science , raw material , emulsion , composite material , moisture , texture (cosmology) , food science , chemical engineering , chemistry , artificial intelligence , computer science , engineering , image (mathematics) , organic chemistry
A large number of commercial vegetable protein products based on soybeans and wheat were tested for functional properties and textural characteristics. Powder and paste products were tested for moisture, protein content, nitrogen solubility, whipping properties, emulsifying properties, water retention, consistency and textural parameters of heat‐set gels (hardness, cohesiueness, adhesiveness and breaking stress). Textured and fiberized products were tested for hardness, cohesiueness and resistance to shear‐compression both before and after heat treatment. With powder and paste products, foam stability, emulsifying properties and water retention were generally higher for soybean than for wheat products. Gel forming properties were higher for wheat products. For both raw materials, high correlations were found between different measures of gel hardness, between foam expansion and foam stability, and between emulsification capacity and emulsion stability. With textured products, high correlations were obtained between hardness and resistance to shear‐compression. Products based on wheat were harder and more difficult to shear. As compared to those distributed frozen, textured products distributed dry were significantly lower in cohesiueness following rehydration.