Abstract
This study focused on the physicochemical properties and sensorial attributes of tempeh paste (TP) incorporated with wheat flour (WF) and soy protein isolate (SPI). Increasing the WF amount (0, 30, 40 and 50%w/w) was shown to increase the cracker hardness and cohesiveness. Rheological studies of the cracker dough indicated the dough exhibited more elastic networks (G’ > G”) and both moduli were more pronounced when WF amount was increased. The findings also revealed that increasing WF amount in the formulation resulted in crackers that were thicker, had higher moisture losses, and lighter colours. On the other hand, the addition of SPI (0, 1, 2, 3 and 4%w/w), did not affect the cracker colour and the moisture content. The cracker hardness and cohesiveness decreased noticeably when SPI amount was increased gradually. The rheological properties revealed that this could be due to the cracker dough having exhibited a strain weakening behaviour. SEM cross-sectional micrographs also showed that the cellular structure of SPI added TP crackers were more aggregated and inhomogeneous and could result in the cracker structure being less hard and incohesive. The study successfully developed TP crackers which has the potential to be considered as a good high protein plant-based product.
Original language | English |
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Article number | 100050 |
Journal | Future Foods |
Volume | 4 |
DOIs | |
Publication status | Published - Dec 2021 |
Externally published | Yes |
Keywords
- Microstructure
- Plant-based protein
- Rheology
- Sensory
- Soy protein isolates
- TP crackers
- Wheat flour
ASJC Scopus subject areas
- Food Science