Thesis

THE INFLUENCE OF VITAL WHEAT GLUTEN CONCENTRATIONS AND STORAGE TIME ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PLANT-BASED PATTY

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ood consumers' interest in vegetarian diets and plant-based food eating have been
increasing in recent years. Many of the available plant-based meat products contain vital wheat gluten
(VWG) as one of its major proteins which raises a concern to the increasing number of people with
gluten intolerance. This study was done to analyze the effect of different vital wheat gluten
concentration (50%, 25%, 12% and 0%) on the physicochemical properties of plant-based patty
including: color, pH, cooking loss, water holding capacity (WHC), texture, hardness and springiness, as
well as to evaluate the effect of storage times (0, 3, 6 days) on those properties. The results show that
the reduction of the VWG concentrations (from 50% to 0%) has a significant effect (P

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Availability

Detail Information

Series Title

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Call Number

FT 21-012

Publisher

i3L, Jakarta : i3L, Jakarta., 2021

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

plant-based patty,
vital wheat gluten
physicochemical analysis
texture profile analysis

Specific Detail Info

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Statement of Responsibility

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