Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Kim, Tae‐Kyung; Yong, Hae In; Yoon, Ji Young; Park, Sunyoung; Jung, Samooel; Choi, Yun‐Sang

doi:10.1016/j.foodchem.2021.131519

Cited by 45 publications

(27 citation statements)

References 37 publications

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“…High sugar concentrations will cause an osmotic dehydration process so that some of the water contained in the material will come out. This is consistent with the results of research on total sugar in dodol sorghum products which showed total sugar in dodol sorghum in palm brown sugar factor (61.86%) was greater than total sugar in siwalan brown sugar factor (55.24%) (Hacisalihoglu & Armstrong, 2022;Kim et al, 2021). The results of the fat content test are presented in Figure 3, which shows that the fat content of sorghum dodol is between 0.39-0.52%.…”

Section: Water Contentsupporting

confidence: 89%

Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis

Rusydah

Noerhartati

Rahayuningsih

2022

ijebd

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Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of sorghum flour: glutinous rice flour (T1 = 30:70 and T2 = 40:60 and factor (G) the type of brown sugar (G1 = palm sugar and G2 = palm sugar. While each treatment was repeated three times. Data on yield value, water content, ash content, protein content, fat content, carbohydrate content, and total sugar were analyzed using analysis of variance (ANOVA) and if there was a difference The results will be followed by Duncan's test with a confidence level of 95%. Findings: The results will be followed by Duncan's test with a confidence level of 95%. Research results show that product entrepreneurship dodol sorghum treatment T1G1 (proportion of sorghum flour: glutinous rice flour 30:70 and palm sugar) became the selected treatment with an expected value of 8.75. This treatment had a yield of 88.83%, water content 26.59%, ash content 0.52%, protein content 1.47%, fat content 0.52%, carbohydrate content 70.90% and total sugar 67.53%. Research limitations/implications: This research is specifically for the development of sorghum dodol entrepreneurial products with chemical quality studies Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted in order to continue to support food security Originality/value: This paper is original Paper type: Research paper

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Section: Water Contentsupporting

confidence: 89%

Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis

Rusydah

Noerhartati

Rahayuningsih

2022

ijebd

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“…Smetana et al, observed that using the highest temperature of a barrel extruder (170 °C) made it possible to introduce 40% of insect protein to a soy-based meat analog, keeping its optimal meat-like texture [ 63 ]. In turn, Kim et al, (2022) performed studies on the usage of insect proteins along with textured vegetable proteins to produce restructured jerky analogs [ 64 ]. In conclusion, the authors of the studies stated that it is possible to produce meat analog combining both of those proteins to get tender jerky of high nutritional value.…”

Section: Protein Sources and Their Roles In Meat-alternative Productsmentioning

confidence: 99%

“…Due to the use of high moisture extrusion (HME), it is possible to produce from raw materials with low solubility, and in addition, this method is more economically viable [ 80 ]. Meat analogs produced by HME from soy protein are the most common [ 78 ], but using this method, it is possible to obtain high-moisture meat analogs (HMMAs) from plants, such as hemp, yellow pea, lentils, and faba bean [ 64 , 81 , 82 ].…”

Section: Processing Of Proteins Applied In Meat-alternative Productsmentioning

confidence: 99%

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Kurek

Onopiuk

Pogorzelska-Nowicka

et al. 2022

Foods

101

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Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

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“…Dietary proteins contain 21 different amino acids, including non-essential and essential amino acids (EAAs), and insufficient EAA consumption could disrupt the balance of the body. Thus, protein intake is essential, but obtaining sufficient dietary protein from conventional food sources could spend too many resources such as soil, water, and energy, and their production and/or harvesting are often harmful to the environment ( Kim et al, 2022b ; Post, 2012 ). Moreover, with a limited scope for increasing the production of conventional food sources, the increasing global demand for food is difficult to meet ( Kim et al, 2019b ).…”

Section: Introductionmentioning

confidence: 99%