Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates

[Display omitted] •Date fibers (DF) impart a color to patty analogues that is similar to beef patties.•Increasing DF increases fibrousness of patty analogues.•DF increases hardness and reduces springiness.•DF addition increases solid characteristics which lead to a stable patty structure. This study...

Full description

Saved in:

Bibliographic Details
Published in:	Food research international Vol. 197; p. 115158
Main Authors:	Rasul, Sanaa, Tarique, Mohammed, Obaid Hamdan Alkaabi, Asma, Kamal-Eldin, Afaf, Chiang, Jie Hong, Yuliarti, Oni
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-12-2024
Subjects:	Date fiber Date fruit pomace Patty analogues Pea and wheat protein isolates Physicochemical properties Rheology Patty analogues Date fruit pomace Pea and wheat protein isolates Rheology Date fiber Physicochemical properties
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	[Display omitted] •Date fibers (DF) impart a color to patty analogues that is similar to beef patties.•Increasing DF increases fibrousness of patty analogues.•DF increases hardness and reduces springiness.•DF addition increases solid characteristics which lead to a stable patty structure. This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical properties of plant-based ground patty analogues. Previously optimized pea and wheat protein isolates were incorporated with varying concentrations of DF, i.e., 0 %, 2.5 %, 5 %, 7.5 %, and 10 % w/w. The addition of DF increased water retention in the patties, leading to subsequent changes in the patty structure. Frequency sweep results confirmed that the presence of DF contributed to structural stability, where patties exhibited more solid-like characteristics and stronger internal bonds, which also increased hardness from ∼65 g to 160–175 g. This could positively correlate with the brittleness of the patties, where large deformation results showed that high DF formulations were more brittle, which reduced springiness, as evident in DF7.5 (from ∼2 mm in DF0 to 1.89 mm in DF7.5). The microstructure revealed that high DF content increased patty fibrousness and led to a uniform structure. Therefore, high DF concentrations seemed to positively impact the analogue structure. DF also contributed to patty analogue color by imparting brown–red tones which may result in a closer appearance to conventional beef patties. This study establishes a foundation for further studies to be conducted on determining the optimum DF concentration that yields patty analogues with desirable structure as well as appearance.
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2024.115158