Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan

This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO<sub&g...

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Bibliographic Details
Main Authors: Qibo Zhang, Lu Huang, He Li, Di Zhao, Jinnuo Cao, Yao Song, Xinqi Liu
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
plant-based pork rinds
composite gel
texture
rheology
gelling mechanism
Online Access:https://www.mdpi.com/1420-3049/27/10/3103

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