The market for plant-based meat alternatives is expanding rapidly to cater to growing consumer demand. Additionally, considerations relating to animal welfare and human health have promoted the development of plant protein meat alternatives. Owing to the rapid growth of the world's population and the consequent effects on the consumption of natural resources, we are facing increasing shortages in availability of proteins with high biological value. The proximate composition of inulin‐enriched tofu, advantageous rTIA, and a very low EV qualify this product for human nutrition. Increasing content of inulin did not increase tofu EV (~18kJ/g tofu). Low urease activity (0.60‐1.78%) indicated that soybean was heated adequately to inactivate TIs. Content of Bowman‐Birk polymeric forms (3.11‐5.36%) was higher than Bowman‐Birk monomeric forms (0.51‐2.31%) in inulin‐enriched tofu. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r=0.98) in tofu were strongly correlated with tofu protein content. Inulin‐enriched tofu was characterized with low rTIA (3.08‐5.71%) and TIs content of 3.62‐18.99%. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats, and their energy values (EV) were suitable for human nutrition. This procedure significantly differs from the traditional one. Nutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient were assessed. These results showed that throughout tofu production, AFs can be present in the products intended for human consumption. AFB2, AFG1 and AFG2 had a similar distribution. The percentage AFB1 remaining in nutritionally important fractions, okara and tofu, was between 6.2% and 67.7% (median = 18.1%) and 0.5% and 13.2% (median = 3.5%), respectively. The liquid fractions (soaking water and whey) had less contamination than solid fractions (tofu and okara). The distribution of aflatoxins in all the analysed fractions was not a normal distribution. Aflatoxin analysis was performed by HPLC with fluorescence detection. The presence of the aflatoxins B1, B2, G1 and G2 (AFs) in soaking water, okara, whey and tofu was analysed. The aim of this work was to study aflatoxin distribution in fractions obtained from pilot-scale tofu production with contaminated soybeans. Intake of contaminated food products causes toxic effects on consumers. The commodity used for its production can be contaminated with aflatoxins, which are secondary metabolites synthetised by species of Aspergillus flavus and A. Tofu or bean curd is obtained from soybean seeds being a widespread food product in Asia. Key words – Cereal protein, Legume protein, Meat analog, Soy protein, Textured vegetable protein Sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein However, there remains a gap in research articles focusing on the regular consumption Health-promoting agents, with good taste and texture. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, Source of as a substitute for animal protein. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent Meat substitutesĪre predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers andįlavorings mediators. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutesĮvolved. Resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the needįor more novel meat alternatives. Despite the indispensable part of the meat in the human diet, it is also consideredĪ critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. From the beginning of human civilization, meat playsĪ vital role in acquiring proteins and other nutrients. It is well known that the world population is increasing at an incredible pace subsequently, worldwide food production withoutĬompromising the ecosystem is an enormous challenge for the global community.
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