Effect of hydrocolloids type and concentration to the physical properties of plant-based nugget

Abstract

This study investigated the effect of adding hydrocolloids to the cooking and
moisture loss, water holding capacity and texture of plant-based nuggets.
Methylcellulose, carrageenan, and xanthan gum were incorporated at
concentration of 1 and 2% during plant-based nugget formulation. The
results found that addition of hydrocolloids at higher concentrations
significantly altered the physical properties of plant-based nuggets.
Methylcellulose was able to reduce the cooking and moisture loss, while
carrageenan improved the water holding capacity and texture of plant-based
nuggets. On the other hand, although xanthan gum was able to alter several
properties of the plant-based nuggets, utilization with other hydrocolloids
may improve the properties of plant-based nuggets. Overall, the study
highlights the potential of specific hydrocolloid to enhance physical
properties of plant-based meat alternatives, contributing to the development
of product.