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- W4385347941 abstract "Summary 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." @default.
- W4385347941 created "2023-07-29" @default.
- W4385347941 creator A5017044397 @default.
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- W4385347941 date "2023-08-02" @default.
- W4385347941 modified "2023-10-17" @default.
- W4385347941 title "Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties" @default.
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- W4385347941 doi "https://doi.org/10.1111/ijfs.16611" @default.
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