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Meat Analogue Derived from Common Legumes

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DOI: 10.4236/oalib.1101249    736 Downloads   1,192 Views  
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ABSTRACT

This research study aimed to explore the possibility of utilization of other common legumes i.e. white kidney beans and lima beans that can mimic the texture and taste of natural meat counterpart and to establish recommendations for other legumes as a considerable raw material substitute in production of texturized vegetable protein (TVP) that can simulate natural meat in terms of organoleptic properties that comprise equivalent ingredient functions as soybean based meat analogues. The meat analogue from common legumes was developed using the combination of indigenous legumes, which are commonly available all seasons, such as cannellini, lima and white kidney beans. Based on the microbiological analysis, the Aerobic Plate Count of the product has an actual value of less than 104 cfus/g sample, the Psychotropic count accounts to less than 103 cfus/g sample, the Coliform count with an actual value of less than 102 cfus/g sample, Yeast and Molds count of less than 10 cfus/g sample, E. coli Count with an actual value of less than 10 cfus/g sample and negative findings for Salmonella Determination. In terms of acceptability of the product, the appearance, aroma and texture got a mean score of 7 which is interpreted as moderately based on the hedonic rating scaling. The taste or flavor attribute got a mean score of 8 which is interpreted as very much and 7.35 for overall acceptability which is interpreted as moderately as well. The product passed the BFAD standards in terms of microbiological analysis. The product passed the evaluation for overall acceptability.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Maroma, D. (2015) Meat Analogue Derived from Common Legumes. Open Access Library Journal, 2, 1-10. doi: 10.4236/oalib.1101249.

References

[1] Food and Nutrition Magazine. (2013) Volume 3, July-August 2001 Issue.
[2] Cox, L.C. (2001) Health and Home Magazine. Volume 5, November 2001 Issue.
[3] http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods

  
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