Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)

Y. F. Wu, H. H. Baek, P. D. Gerard, K. R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Response surface methodology (RSM) was used to develop a meat-like process flavoring agent from enzyme-hydrolyzed vegetable protein (E-HVP). Five factors were evaluated: pH (3.6 to 8.4), temperature (51 to 99 °C), heating period (0.3 to 2.7 h), amount of ribose (0 to 1 × 10-3 mol) and amount of cysteine (0 to 1 × 10-3 mol). Sensory analysis limited to aroma in terms of overall liking and intensity of specific aroma attributes was investigated. The aroma attributes measured included bean-like, potato-like, Brussels sprouts-like, molasses-like, chicken-like, beef-like, egg-like, roasted and apple sauce-like). Based on the fitted surfaces and consumer test data (overall liking), the optimum reaction conditions for production of a meat-like flavoring were pH 6, 99 °C reaction temperature, 1.5 h heating time, 5 × 10-4 mol of ribose and 5 × 10-4 mol of cysteine.

Original languageEnglish (US)
Pages (from-to)1220-1227
Number of pages8
JournalJournal of food science
Volume65
Issue number7
DOIs
StatePublished - Jan 1 2000

Keywords

  • Cysteine
  • Enzyme-hydrolyzed vegetable protein (E-HVP)
  • Process flavoring
  • Response surface methodology (RSM)
  • Ribose

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)'. Together they form a unique fingerprint.

Cite this