Nam Jin-Kyung, Lee Ji Yun, Jang Hae Won
Department of Food Science and Biotechnology, Sungshin Women's University, 55, 76 ga-gil, Dobong-ro, Gangbuk-gu, Seoul, 01133, Republic of Korea.
Food Chem X. 2024 Jun 18;23:101576. doi: 10.1016/j.fochx.2024.101576. eCollection 2024 Oct 30.
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji added to patties was found to be favorably associated with increased water-holding capacity, decreased cooking loss, and reduced diameter and thickness. Texture profile analysis revealed trends of increased hardness, springiness, cohesiveness, and chewiness which were proportional to the inclusion of biji powder. The volatile compounds in plant-based patties supplemented with biji were analyzed using HS-SPME-Arrow-GC/MS. Notably, benzaldehyde, nonanal, and 2-heptanone, which are undesirable flavors, were detected at significantly lower levels in patties supplemented with biji. Therefore, biji can serve as a supplementary ingredient to enhance the texture and flavor of plant-based patties.
豆渣（豆渣或豆腐残渣）是大豆加工的副产品，含有蛋白质。在本研究中，将对照植物肉饼与添加了豆渣粉（5、10、15和20克）的肉饼进行了比较。发现增加添加到肉饼中的豆渣量与持水能力增加、蒸煮损失减少以及直径和厚度减小呈正相关。质地剖面分析显示，硬度、弹性、内聚性和咀嚼性增加的趋势与豆渣粉的添加量成正比。使用HS-SPME-Arrow-GC/MS分析了添加豆渣的植物肉饼中的挥发性化合物。值得注意的是，在添加豆渣的肉饼中，苯甲醛、壬醛和2-庚酮等不良风味物质的含量显著较低。因此，豆渣可以作为一种补充成分来改善植物肉饼的质地和风味。
