Thesis

ANALYSIS OF ADDITION AND COMBINATION OF GELATINIZED POTATO STARCH AND CORN STARCH ON THE PHYSICOCHEMICAL AND STORAGE PROPERTIES OF THE PLANT-BASED PATTY

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Starch was commonly added into Plant-Based Meat Alternative production as a filler and
binding agent since it could improve the texture (springiness and hardness) as well as WHC and quality
of cooking. Gelatinization of starch prior to the incorporation process was believed to be able to
perform rapid gelation while mixing, therefore, it provided greater binding ability for the product. The
objective of the study was to investigate the effect of gelatinized potato starch, corn starch, and
combination of both starches on the physicochemical of plant-based patties compared to the
commercial beef patty as well as to observe the storage properties of the modified plant-based
patties. Two different concentrations of each type of gelatinized starch was investigated, including 1%
and 2.5%, and then the modified plant-based patties were stored for 6 days. The physicochemical
analysis includes the observation of hardness, springiness, cooking loss, and moisture retention.
Meanwhile, the storage properties were measured by analyzing the physicochemical properties
during storage. The data obtained were further analyzed using descriptive analysis. The result showed
that plant-based patty tend to resulted in better performance when compared to commercial beef
patty for cooking loss and moisture retention. As for hardness and springiness, corn starch 1% tend to
resulted in value closer to commercial beef patty. In terms of storage, modified plant-based patties
tend to result in fluctuating trends that are hard to be identified individually. For further studies, it is
recommended to increase the sample size and perform identical cooking conditions.

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Availability

Detail Information

Series Title

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Call Number

FT 21-010

Publisher

i3L, Jakarta : i3L, Jakarta., 2021

Collation

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Language

English

ISBN/ISSN

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Classification

food techology

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)

corn starch
potato starch
gelatinized starch
plant-based patty

Specific Detail Info

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Statement of Responsibility

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