DEVELOPMENT AND TEXTURE IMPROVEMENT OF HEALTHY MEAT ANALOGUE PRODUCTS USING JACKFRUIT SEED FLOUR
Keywords:
Meat Analogue, Jackfruit Seed Flour, Development of Meat Analogue Product, Healthy Meat Analogue from Jackfruit Seed FlourAbstract
This research aimed to develop a new formula using jackfruit seed flour as the main raw material. According to the focus group discussion, it was found that consumers wanted meat analogue products that were similar in color and texture to real meat and artificial beef flavored meat. The development of the appropriate formulation was studied on the effects of
wheat gluten wheat flour replacement levels with jackfruit seed flour at 25%, 50%, 75%, using pectin at 0%, 1%, 2% together with the beetroot color at 1%, 2%, 3%. The results showed that the best experiment was the replacement of wheat gluten wheat flour with 50% jackfruit seed flour using 1% pectin and 2% beetroot with the following chemical compositions: protein 34.85%, fat 2.81%, moisture 44.44%, ash 2.13%, crude fiber 5.32% and 12.55% carbohydrates. The treatment had color values (L*54.45, a*6.09, b*16.78) and hardness and springiness peaks of 19.90 and 0.92 N, respectively, close to the texture values of real beef burgers. There were sensory liking scores for color (6.95), smell (6.36), taste (6.78), sweet (6.48) and salty (6.86), or at the slightly like level. The appearance liking (7.32), texture (Flexibility) (7.12), and overall liking (7.28) were scored in sensory liking at moderate level. Among two hundred and fifty target consumers, 92% accepted, 6% uncertain, and 2% unaccepted for the selected formula.
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“ข้าพเจ้าและผู้เขียนร่วม (ถ้ามี) ขอรับรองว่า บทความที่เสนอมานี้ยังไม่เคยได้รับการตีพิมพ์และไม่ได้อยู่ระหว่างกระบวนการพิจารณาลงตีพิมพ์ในวารสารหรือแหล่งเผยแพร่อื่นใด ข้าพเจ้าและผู้เขียนร่วมยอมรับหลักเกณฑ์การพิจารณาต้นฉบับ ทั้งยินยอมให้กองบรรณาธิการมีสิทธิ์พิจารณาและตรวจแก้ต้นฉบับได้ตามที่เห็นสมควร พร้อมนี้ขอมอบลิขสิทธิ์บทความที่ได้รับการตีพิมพ์ให้แก่สถาบันการจัดการปัญญาภิวัฒน์หากมีการฟ้องร้องเรื่องการละเมิดลิขสิทธิ์เกี่ยวกับภาพ กราฟ ข้อความส่วนใดส่วนหนึ่งและ/หรือข้อคิดเห็นที่ปรากฏในบทความข้าพเจ้าและผู้เขียนร่วมยินยอมรับผิดชอบแต่เพียงฝ่ายเดียว”
