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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 376 - 376 (1page)
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This study was conducted to determine the effect of yeast content on physicochemical properties of low-moisture extruded meat analog. Isolated soy protein (50%), wheat gluten (40%), and corn starch (10%) were mixed as a base formulation, and then yeast (0% to 50%) was added into the base formulation. Extrusion parameters were barrel temperature (150°C), moisture content (40%), screw speed (250 rpm). The meat analog with a yeast content of 50% was not texturized. Water holding capacity, elasticity, and cohesiveness were decreased with increasing the yeast co ... 전체 초록 보기
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