Analysis of the texture profile of the soybean meat analogue for alternative nutrition

Abstract

The article presents the data of the analysis of the texture profile of an analogue of semi-finished meat from soy products for alternative nutrition. Texture is a sensory indicator that can be measured on a texture analyzer using an instrumental method such as texture profile analysis (TPA), through which elasticity, chewiness, hardness, cohesion, stickiness were evaluated. In the course of the study, the task was to select a variant of the recipe for an analogue of a semi-finished meat product from soy minced meat with the introduction of mashed pumpkin and oat flakes in crushed form in different dosages. A point-based sensory assessment of the simulated samples was performed, it was found that the introduction of oat flakes into the mince system at a dosage of 10% has a beneficial effect on the strength characteristics of the semi-finished product. The rheological behavior of the products under development was studied with additional grinding of soy mince and the texture profile of an analogue of a semi-finished meat product from soy products with oat flakes and pumpkin was refined.