Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour
This research aimed to study: 1) the suitable formula of meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour, 2) the chemical and physical properties of the supplemented meat analogue, and 3) the consumer acceptance. The experiment was designed by a mixture design...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14715/ http://journalarticle.ukm.my/14715/1/48_04_11.pdf |
| _version_ | 1848813624386125824 |
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| author | Weeraya Sreeitthiyawet, Orawan Oupathumpanont, Phantipha Charoenthaikij, |
| author_facet | Weeraya Sreeitthiyawet, Orawan Oupathumpanont, Phantipha Charoenthaikij, |
| author_sort | Weeraya Sreeitthiyawet, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | This research aimed to study: 1) the suitable formula of meat analogue supplemented with white kidney bean flour and
Jerusalem artichoke flour, 2) the chemical and physical properties of the supplemented meat analogue, and 3) the consumer
acceptance. The experiment was designed by a mixture design approach and the following three parameters were included:
30–45% of white kidney bean flour, 20–30% of Jerusalem artichoke flour and 35–40% of soybean flour, resulting in 9
formulas. K-Mean cluster analysis of the 9 formulas showed that formula 1, 3, 5 and 6 produced high cutting force and
shear force. Among these four, the most suitable formula was the 6th which contained 40% of white kidney bean, 22.5% of
Jerusalem artichoke flour and 37.5% of soybean flour, while the cutting force, shear force, aw and moisture content of the
supplemented meat analogue from this formula were at 5.98 ± 0.71, 19.26 ± 0.50, 0.52 ± 0.01 and 3.53% ± 0.20, respectively.
Most consumers’ overall liking parameter of the supplemented meat analogue was at the very like level. |
| first_indexed | 2025-11-15T00:21:09Z |
| format | Article |
| id | oai:generic.eprints.org:14715 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:21:09Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:147152020-06-03T01:09:11Z http://journalarticle.ukm.my/14715/ Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour Weeraya Sreeitthiyawet, Orawan Oupathumpanont, Phantipha Charoenthaikij, This research aimed to study: 1) the suitable formula of meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour, 2) the chemical and physical properties of the supplemented meat analogue, and 3) the consumer acceptance. The experiment was designed by a mixture design approach and the following three parameters were included: 30–45% of white kidney bean flour, 20–30% of Jerusalem artichoke flour and 35–40% of soybean flour, resulting in 9 formulas. K-Mean cluster analysis of the 9 formulas showed that formula 1, 3, 5 and 6 produced high cutting force and shear force. Among these four, the most suitable formula was the 6th which contained 40% of white kidney bean, 22.5% of Jerusalem artichoke flour and 37.5% of soybean flour, while the cutting force, shear force, aw and moisture content of the supplemented meat analogue from this formula were at 5.98 ± 0.71, 19.26 ± 0.50, 0.52 ± 0.01 and 3.53% ± 0.20, respectively. Most consumers’ overall liking parameter of the supplemented meat analogue was at the very like level. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14715/1/48_04_11.pdf Weeraya Sreeitthiyawet, and Orawan Oupathumpanont, and Phantipha Charoenthaikij, (2019) Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour. Malaysian Applied Biology, 48 (4). pp. 83-88. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| spellingShingle | Weeraya Sreeitthiyawet, Orawan Oupathumpanont, Phantipha Charoenthaikij, Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title | Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title_full | Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title_fullStr | Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title_full_unstemmed | Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title_short | Selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and Jerusalem artichoke flour |
| title_sort | selection of suitable formula for manufacturing meat analogue supplemented with white kidney bean flour and jerusalem artichoke flour |
| url | http://journalarticle.ukm.my/14715/ http://journalarticle.ukm.my/14715/ http://journalarticle.ukm.my/14715/1/48_04_11.pdf |