2024
DOI: 10.3389/fsufs.2024.1473663
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Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Mohammad Affan Baig,
Hussein Mostafa,
Nilushni Sivapragasam
et al.

Abstract: IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimized for the formulation of meat alternative (MA) using response surface methodology (RSM).MethodsProtein isolates of mung bean and pea protein, & corn starch were used along with sunflower oil to formulate meat alternatives using heat-induced gelation. The … Show more

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