Development of gluten-free and soy-free plant-based chicken meat from young jackfruit
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Abstract
Three levels of pea protein to water (1:0, 1:1, and 1:2 by weight) were determined the optimal ratio. It was found that as the water content increased, the hardness and chewiness of the plant-based chicken meat decreased. The redness (a*) and yellowness (b*) values decreased while the brightness (L*) was increased. Afterward, the ratios between hydrated pea protein isolate:young jackfruit at 3 different levels (25:50, 20:55, 15:60 by weight) were evaluated. It was shown that when the ratio of young jackfruit increased, the hardness and chewiness decreased. The a* value was decreased while the values of L* and b* increased. The mixture of Benecel MX (BM) (20%, 30%, 40%) and Transglutaminase (TG) (0%, 0.15%, 0.3%) were investigated to determine the suitable level for texture enhancement. The hardness and chewiness were significantly increased with an increasing amount of BM (p < 0.05), The L* increased as BM content increased, whereas a* and b* decreased. The hardness and chewiness also increased as TG increased, except for the 0.3% by weight. From the texture properties, the four formulas out of nine were selected, based on different group of texture characteristics, for sensory evaluation using the 9-Point Hedonic Scale method. The result revealed that 40% BM without TG received the highest overall acceptability score. Therefore, this formulation was chosen to determine nutrition contents. In 100 g of plant-based chicken meat, it contains 72.4 g of moisture, 7.29 g fat, 8 g of protein, 1.67 g of ash and 10.6 g of total carbohydrate.
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