Development and Sensory Analysis of a Textured Whey Protein Meatless Patty

Abstract

Whey protein concentrate (WPC, 80% protein) was textured using thermoplastic extrusion to produce textured whey protein (TWP). Binding agents were investigated for their usefulness in the formation of a TWP meatless patty. Sensory analysis of 2 TWP patty formulations and a commercially available textured vegetable protein (TVP) patty was performed. Patties were evaluated on appearance, texture, flavor, aftertaste and overall acceptance. There were no significant differences among the appearance and texture of the 3 patties, whereas the flavor, aftertaste and overall acceptance were significantly different. Sensory analysis demonstrated that TWP patties were as acceptable as the commercial TVP patty.

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

“…Even though starch is the primary ingredient in expanded breakfast cereals and snacks, addition of whey protein can enhance their nutritional value because their incorporation in extruded products may provide a nutritionally sound and economical approach to fortification (Allen et al 2007). Whey protein can be extruded into expanded products (Kim and Maga 1987;Sokhey et al 1996;Onwulata et al 1998;Walsh and Carpenter 2003;Liu et al 2006;Allen et al 2007) as well as fibrous-textured products (Hale et al 2002;Taylor and Walsh 2002;Walsh and Carpenter 2003;Walsh et al 2008). Undesirable effects of proteins extrusion include reduction of protein quality due to, e.g., the Maillard reaction, decrease in palatability, and loss of heat labile vitamins (Tran et al 2008).…”

Whey Proteins: A potential ingredient for food industry- A review

“…Rao et al, (1999 b) studied the effect of WPC on the quality of smoked chicken sausages from broiler spent hens and reported that frying loss of experimental smoked chicken sausage samples significantly reduced on addition of WPC. Meatless patties containing textured whey protein (WPC-80) with mushroom and vegetable flavour had similar acceptability as commercial soya patty (Taylor and Walsh, 2002).…”

Extrusion Texturized Dairy Proteins

“…In one experiment, they texturized WPC by thermoplastic extrusion, rehydrated the fragments, and bound them into patties with wheat gluten, dehydrated egg whites, and xanthan gum (Taylor and Walsh, 2002). In one experiment, they texturized WPC by thermoplastic extrusion, rehydrated the fragments, and bound them into patties with wheat gluten, dehydrated egg whites, and xanthan gum (Taylor and Walsh, 2002).…”