Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

Plant-based (PB) meat alternatives are developing due to the consumer’s demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This...

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Bibliographic Details
Main Authors: Md. Anisur Rahman Mazumder, Naphat Sujintonniti, Pranchalee Chaum, Sunantha Ketnawa, Saroat Rawdkuen
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
chickpea
consumer acceptability
hydrocolloids
mushroom
plant-based
meat alternative
Online Access:https://www.mdpi.com/2304-8158/12/8/1564

Internet

https://www.mdpi.com/2304-8158/12/8/1564

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