Effect of Bean Protein Isolate on Quality Characteristics of Various Food Products

Year 2020, Issue: 20, 152 - 161, 31.12.2020

Elif Terzi Merve Bilgintürk Rukiye Gündoğan Aslı Can Karaça

https://doi.org/10.31590/ejosat.757599

Cited By: 1

Abstract

The aim of this study was to invesitgate the effect of Akkus sugar bean protein (Phaseolus vulgaris L.) isolate on quality characteristics of cake and plant-based meatballs. Bean protein isolate was produced from local beans using alkali extraction/isoelectric precipitation method and was added to plant-based cake and meatball formulations at 1, 3 and 5 g/100 g levels. Bean protein isolate was used as a replacer for egg and milk in cake formulation. On the other hand, development of a plant-based formulation was aimed in meatball application. Nutritional composition, physical properties, color and textural properties were investigated in cake and meatball samples. Specific gravity of the dough was significantly higher than that of contol in cake samples with isolate. An increase in isolate amount resulted in a significant increase in cake height, whereas it decreased cooking loss compared to control. Colour difference and browing index increased as the isolate amount increased. Hardness, cohesiveness and chewiness of cake samples with isolate were found to be lower compared to control. Sensory properties of cake samples with isolate were found to be different than the control sample. Plant-based meatballs with 5 g/100 g isolate was found to be the closest to control in terms of cooking properties. Use of bean protein isolate in meatballs resulted in a colour difference (ΔE* > 3) which increased as the amount of isolate increased. Hardness and cohesiveness of meatballs with isolate were found to be lower than that of control. On the other hand, elasticity and chewiness of meatballs with 3 g/100 g and 5 g/100 g isolate were found to be higher compared to control. Finally, sensory properties of meatballs with 3 g/100 g and 5 g/100 g isolate were found to be similar to control. Our findings indicate that Akkus sugar bean can be utilized as a plant protein source in various food products with some modifications in formulation. 

Keywords

Bean protein, Legume, Product application

Fasulye Proteini İzolatının Çeşitli Gıda Ürünlerinin Kalite Özelliklerine Etkisi

Abstract

Bu çalışmada, fasulye proteini izolatı kullanımının fırıncılık ve et ürünlerinin kalite özelliklerine etkilerinin incelenmesi amaçlanmıştır. Yerel üreticiden temin edilen kuru fasulyeden alkali ekstraksiyon – izoelektrik çöktürme yöntemi ile elde edilen protein izolatı %1, 3 ve 5 oranlarında tamamen bitkisel bazlı bileşenlerin kullanıldığı kek ve köfte formülasyonlarına ilave edilmiştir. Fasulye proteini izolatı içeren kek numunelerinde hamur özgül ağırlığının kontrol numunesine göre yüksek olduğu görüşmüştür. İzolat oranı arttıkça kek yüksekliği ve kek verimi artmış, pişme kaybı ise azalmıştır. Hem kek kabuğu hem de içi için renk farkı ve esmerleşme indeksi artan izolat oranı ile artmıştır. Fasulye proteini izolatı içeren kek numunelerinin sertlik değeri, kohezyon kapasitesi ve çiğnenebilirlik gibi özelliklerinin kontrol numunesine göre düşük olduğu görülmüştür. İzolat içeren kek numunelerinin duyusal özelliklerinin kontrol numunesinden farklı olduğu saptanmıştır. Bitkisel bazlı köfte numunelerinin pişme özellikleri incelendiğinde, kontrole en yakın olan numunenin %5 izolat içeren köfte numunesi olduğu görülmüştür. İzolat kullanımı, köftede kontrole göre gözle ayırt edilebilir düzeyde bir renk farkına neden olmuş ve izolat oranı arttıkça hem ürün kabuğu hem de içi için bu renk farkı artmıştır. İzolat içeren ürünlerin sertlik ve kohezyon kapasitesi değerleri kontrole göre düşük bulunurken; %3 ve %5 oranında izolat içeren ürünlerin esneklik ve çiğnenebilirlik değerleri kontrolden yüksek bulunmuştur. Son olarak, kontrole göre farklılık testine göre, %3 ve %5 oranında fasulye proteini izolatı içeren köfte numunelerinin duyusal özelliklerinin kontrol numunesine benzer olduğu saptanmıştır. Elde edilen bulgular, ülkemize özgü baklagillerin çeşitli ürün formülasyonlarında iyileştirme yapılarak bitkisel protein kaynağı olarak değerlendirilebileceğini göstermiştir.

Keywords

Fasulye proteini, Baklagil, Ürün uygulaması

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