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EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE P…
People all around the world are shifting towards eating more plant-based food, the vegan consumers and communities are rapidly increasing. However, there is a challenge in the development of plant-based meat analogue to mimic the characteristics of animal based products, especially for the juiciness and textural properties. Hydrocolloids can be used to improve the quality attributes of plant-ba…
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- FT 21-002
EFFECTS OF EMULSIFIED FATS ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF PLAN…
Plant-based nugget (PBN) is a succulent and firm alternative to the chicken nugget with a meat-like texture. PBN often has low sensory acceptability compared to chicken nugget and the direct fat incorporation was reported to cause fat leakage during cooking and the effect was suboptimal. Therefore, the effects of structured fats (solid and liquid mixture) incorporation in the form of emulsion t…
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- FT 21-007
Effect of Substitution and/or Partial Substitution of Texturized Vegetable Pr…
The high popularity among consumers for chicken nugget has left the consumption of chicken nugget increasing. However, the production itself has contributed to the environmental impacts and animal welfare. Nowadays, the trend of flexitarian diet has attracted plant-based meat products to be produced, since it can attract general consumers to shift their diet due to the similarities in the textu…
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- FSN 21-004
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