Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties
DC Field | Value | Language |
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dc.contributor.author | Echeverria-Jaramillo, Esteban | - |
dc.contributor.author | Shin, Weon-Sun | - |
dc.date.accessioned | 2023-11-14T08:34:08Z | - |
dc.date.available | 2023-11-14T08:34:08Z | - |
dc.date.created | 2023-08-17 | - |
dc.date.issued | 2023-10 | - |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192286 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.title | Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Shin, Weon-Sun | - |
dc.identifier.doi | 10.1111/ijfs.16611 | - |
dc.identifier.scopusid | 2-s2.0-85166578247 | - |
dc.identifier.wosid | 001039016600001 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.58, no.10, pp.5121 - 5133 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 58 | - |
dc.citation.number | 10 | - |
dc.citation.startPage | 5121 | - |
dc.citation.endPage | 5133 | - |
dc.type.rims | ART | - |
dc.type.docType | Article in press | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | CARRAGEENAN | - |
dc.subject.keywordPlus | SOLUBILITY | - |
dc.subject.keywordPlus | ALTERNATIVES | - |
dc.subject.keywordPlus | CAPACITY | - |
dc.subject.keywordPlus | AQUAFABA | - |
dc.subject.keywordPlus | XANTHAN | - |
dc.subject.keywordPlus | HEALTH | - |
dc.subject.keywordPlus | WASTE | - |
dc.subject.keywordAuthor | Aquafaba | - |
dc.subject.keywordAuthor | by-products | - |
dc.subject.keywordAuthor | circular economy | - |
dc.subject.keywordAuthor | revalorisation | - |
dc.subject.keywordAuthor | soybean: upcycling | - |
dc.subject.keywordAuthor | vegan food | - |
dc.subject.keywordAuthor | vegetarian food | - |
dc.identifier.url | https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16611 | - |
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