Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1059 |
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| author | Aleksei Kaleda Karel Talvistu Martti Tamm Maret Viirma Julia Rosend Kristel Tanilas Marie Kriisa Natalja Part Mari-Liis Tammik |
| author_facet | Aleksei Kaleda Karel Talvistu Martti Tamm Maret Viirma Julia Rosend Kristel Tanilas Marie Kriisa Natalja Part Mari-Liis Tammik |
| author_sort | Aleksei Kaleda |
| collection | DOAJ |
| description | Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions. |
| first_indexed | 2024-03-10T17:57:48Z |
| format | Article |
| id | doaj.art-459596f62d9d4dca877bc8cd912eb5ca |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:57:48Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-459596f62d9d4dca877bc8cd912eb5ca2023-11-20T09:06:40ZengMDPI AGFoods2304-81582020-08-0198105910.3390/foods9081059Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat AnalogsAleksei Kaleda0Karel Talvistu1Martti Tamm2Maret Viirma3Julia Rosend4Kristel Tanilas5Marie Kriisa6Natalja Part7Mari-Liis Tammik8Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, EstoniaPlant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.https://www.mdpi.com/2304-8158/9/8/1059meat analogextrusionfermentationphytic acid |
| spellingShingle | Aleksei Kaleda Karel Talvistu Martti Tamm Maret Viirma Julia Rosend Kristel Tanilas Marie Kriisa Natalja Part Mari-Liis Tammik Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs Foods meat analog extrusion fermentation phytic acid |
| title | Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs |
| title_full | Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs |
| title_fullStr | Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs |
| title_full_unstemmed | Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs |
| title_short | Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs |
| title_sort | impact of fermentation and phytase treatment of pea oat protein blend on physicochemical sensory and nutritional properties of extruded meat analogs |
| topic | meat analog extrusion fermentation phytic acid |
| url | https://www.mdpi.com/2304-8158/9/8/1059 |
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