Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics
Abstract This study addresses the global demand for sustainable protein alternatives by optimizing the texturization of plant-based proteins using saturated steam technology. The optimization of this process was done using a Central Composite Rotatable Design for key process parameters (e.g., dough...
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| Format: | Article |
| Language: | English |
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Springer
2025-06-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00356-z |
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| author | Kannan Vignesh Dadasaheb Wadikar Dev Kumar Yadav C. Mahesh Anil Dutt Semwal |
| author_facet | Kannan Vignesh Dadasaheb Wadikar Dev Kumar Yadav C. Mahesh Anil Dutt Semwal |
| author_sort | Kannan Vignesh |
| collection | DOAJ |
| description | Abstract This study addresses the global demand for sustainable protein alternatives by optimizing the texturization of plant-based proteins using saturated steam technology. The optimization of this process was done using a Central Composite Rotatable Design for key process parameters (e.g., dough processing time, thermal exposure time & temperature) that influence the quality of TPPs. Saturated steam-assisted texturization significantly impacted the acceptability attributes such as texture, color, and sensory preferences of TPPs. Thermal exposure time and temperature were critical in optimizing hardness, chewiness, and overall acceptability. Increased exposure (beyond 30 min and 115 °C) caused protein denaturation, texture softening, and increased browning. The results indicated that moderate thermal exposure time (30 min) and temperature (118 °C) yielded the most desirable texture, color, and sensory acceptance. Finally, TPPs demonstrated superior protein content (39.41%), lower fat (0.50%), and equivalent in-vitro protein quality (0.86) compared to boneless chicken breast, positioning them as a viable, nutritious alternative to traditional meat products. |
| format | Article |
| id | doaj-art-fdb36283f1034e81861cf96507a2ac31 |
| institution | DOAJ |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-fdb36283f1034e81861cf96507a2ac312025-08-20T02:39:44ZengSpringerDiscover Food2731-42862025-06-015111410.1007/s44187-025-00356-zProcess optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristicsKannan Vignesh0Dadasaheb Wadikar1Dev Kumar Yadav2C. Mahesh3Anil Dutt Semwal4Grain Science and Technology Division, DRDO-Defence Food Research LaboratoryGrain Science and Technology Division, DRDO-Defence Food Research LaboratoryGrain Science and Technology Division, DRDO-Defence Food Research LaboratoryGrain Science and Technology Division, DRDO-Defence Food Research LaboratoryGrain Science and Technology Division, DRDO-Defence Food Research LaboratoryAbstract This study addresses the global demand for sustainable protein alternatives by optimizing the texturization of plant-based proteins using saturated steam technology. The optimization of this process was done using a Central Composite Rotatable Design for key process parameters (e.g., dough processing time, thermal exposure time & temperature) that influence the quality of TPPs. Saturated steam-assisted texturization significantly impacted the acceptability attributes such as texture, color, and sensory preferences of TPPs. Thermal exposure time and temperature were critical in optimizing hardness, chewiness, and overall acceptability. Increased exposure (beyond 30 min and 115 °C) caused protein denaturation, texture softening, and increased browning. The results indicated that moderate thermal exposure time (30 min) and temperature (118 °C) yielded the most desirable texture, color, and sensory acceptance. Finally, TPPs demonstrated superior protein content (39.41%), lower fat (0.50%), and equivalent in-vitro protein quality (0.86) compared to boneless chicken breast, positioning them as a viable, nutritious alternative to traditional meat products.https://doi.org/10.1007/s44187-025-00356-zMeat analoguesSustainable foodFuture foodsMeat alternativesMeat substitutes |
| spellingShingle | Kannan Vignesh Dadasaheb Wadikar Dev Kumar Yadav C. Mahesh Anil Dutt Semwal Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics Discover Food Meat analogues Sustainable food Future foods Meat alternatives Meat substitutes |
| title | Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| title_full | Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| title_fullStr | Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| title_full_unstemmed | Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| title_short | Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| title_sort | process optimization of saturated steam assisted texturized plant protein for mimicking cooked chicken breast characteristics |
| topic | Meat analogues Sustainable food Future foods Meat alternatives Meat substitutes |
| url | https://doi.org/10.1007/s44187-025-00356-z |
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