Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties
- Authors
- Echeverria-Jaramillo, Esteban; Shin, Weon-Sun
- Issue Date
- Oct-2023
- Publisher
- WILEY
- Keywords
- Aquafaba; by-products; circular economy; revalorisation; soybean: upcycling; vegan food; vegetarian food
- Citation
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.58, no.10, pp.5121 - 5133
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Volume
- 58
- Number
- 10
- Start Page
- 5121
- End Page
- 5133
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192286
- DOI
- 10.1111/ijfs.16611
- ISSN
- 0950-5423
- Abstract
- Black soybean cooking water (BSCW), a by-product of the soybean paste industry, is a novel foaming and emulsifying material. Its application, however, is limited to sauces and bakery goods. To expand its use, this research explored its binding and texturising abilities on a plant-based patty. This vegan patty was developed including methylcellulose (MC) at 3% or BSCW powder at 3, 6 and 12%, and their functional and textural characteristics were analysed. Adding BSCW powder at 12% resulted in enhanced fluid retention parameters, namely, decreased cooking loss (9.98 ± 0.72%; control: 12.64 ± 0.36%) and increased binding capacity (86.18 ± 0.47%; control: 83.26 ± 1.94%). Texturally, BSCW powder enhanced the hardness and adhesiveness of the patties. Consequently, BSCW powder could improve the characteristics of a minced-type vegan food similar to MC constituting an alternative plant-based ingredient that is environmentally friendly due to being sourced from an upcycled material.
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