TY - JOUR
T1 - Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein
AU - Wen, Yaxin
AU - Kim, Hyun Woo
AU - Park, Hyun Jin
N1 - Funding Information:
This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning [contract grant number NRF-2020R1A2C1011723]; collaborative research program between university and Rural Development Administration [PJ01527503 and PJ01591202], Republic of Korea; a grant from the Institute of Biomedical Science & Food Safety, Korea University; and China Scholarship Council.
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/10
Y1 - 2022/10
N2 - A similar color change to meat would promote the appetite of consumers for meat analogs. In this study, three-dimensional (3D) printable colorant-containing meat analogs were developed to mimic the red and brown color of meat before and after cooking. These color changes were realized based on the thermal lability of beet red and the Maillard reaction. Moreover, we studied the influence of the addition of xylose on the shear modulus, printing performance, color, texture, chemical structure, and microstructure of colorant-containing meat analogs. Upon increasing the amount of xylose added, the raw colorant-containing meat analogs showed an increase in shear modulus, dimensional stability, and hardness; whereas, cooked colorant-containing meat analogs showed an increase in hardness, and a decrease in lightness, yellowness, hue angle, and chroma. Moreover, adding xylose changed the interactions and microstructure of colorant-containing meat analogs, leading to texture changes. This study would provide guidelines for the color and texture change by adding reducing saccharides to protein-rich gels.
AB - A similar color change to meat would promote the appetite of consumers for meat analogs. In this study, three-dimensional (3D) printable colorant-containing meat analogs were developed to mimic the red and brown color of meat before and after cooking. These color changes were realized based on the thermal lability of beet red and the Maillard reaction. Moreover, we studied the influence of the addition of xylose on the shear modulus, printing performance, color, texture, chemical structure, and microstructure of colorant-containing meat analogs. Upon increasing the amount of xylose added, the raw colorant-containing meat analogs showed an increase in shear modulus, dimensional stability, and hardness; whereas, cooked colorant-containing meat analogs showed an increase in hardness, and a decrease in lightness, yellowness, hue angle, and chroma. Moreover, adding xylose changed the interactions and microstructure of colorant-containing meat analogs, leading to texture changes. This study would provide guidelines for the color and texture change by adding reducing saccharides to protein-rich gels.
KW - 3D printing
KW - Beet red
KW - Colorant
KW - Maillard reaction
KW - Meat analog
KW - Xylose
UR - http://www.scopus.com/inward/record.url?scp=85135107611&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2022.111704
DO - 10.1016/j.foodres.2022.111704
M3 - Article
C2 - 36076455
AN - SCOPUS:85135107611
SN - 0963-9969
VL - 160
JO - Food Research International
JF - Food Research International
M1 - 111704
ER -