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dc.contributor.authorSugianto, Michelle Natali-
dc.date.accessioned2021-11-26T03:08:51Z-
dc.date.available2021-11-26T03:08:51Z-
dc.date.issued2021-08-01-
dc.identifier.urihttp://repository.i3l.ac.id/jspui/handle/123456789/219-
dc.description.abstractPeople all around the world are shifting towards eating more plant-based food, the vegan consumers and communities are rapidly increasing. However, there is a challenge in the development of plant-based meat analogue to mimic the characteristics of animal based products, especially for the juiciness and textural properties. Hydrocolloids can be used to improve the quality attributes of plant-based meat products. Therefore, this study aimed to investigate the effect of adding methylcellulose, k-carrageenan, and xanthan gum on the physical properties of plant-based nugget. Plant-based nuggets were added with methylcellulose, k-carrageenan, and xanthan gum each at 0%, 1%, and 2% concentration. The cooking loss, moisture loss, water holding capacity (WHC), hardness, and springiness were evaluated. Results showed that methylcellulose and kcarrageenan at 2% significantly improved the cooking loss and moisture loss, while xanthan gum showed a less significant effect. K-carrageenan significantly increased the WHC of raw and cooked plant-based nugget but methylcellulose and xanthan gum had no significant effect. For the textural properties, methylcellulose and k-carrageenan increased the hardness and springiness, and the inclusion at 1% showed no significant difference with the hardness of commercial chicken nugget. Kcarrageenan at 2% was able to mimic the springiness of commercial sample. Higher concentration of xanthan gum resulted in lower hardness and springiness. This study suggested that methylcellulose and k-carrageenan were capable of improving the physical properties and fixing the shortcomings of the textural properties due to their gelling properties and water binding ability.en_US
dc.language.isoenen_US
dc.publisherIndonesia International Institute for Life Sciencesen_US
dc.relation.ispartofseriesT202109002;FT 21-002-
dc.subjectplant-based nuggeten_US
dc.subjecthydrocolloiden_US
dc.subjectmethylcelluloseen_US
dc.subjectk-carrageenanen_US
dc.subjectxanthan gumen_US
dc.subjectphysicalen_US
dc.titleEFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE PHYSICAL PROPERTIES OF PLANT-BASED NUGGETen_US
dc.typeThesisen_US
Appears in Collections:Food Technology

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