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Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute./
Author:	Montgomery, Asya.
Description:	1 online resource (102 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 85-02, Section: B.
Contained By:	Dissertations Abstracts International85-02B.
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30574674click for full text (PQDT)
ISBN:	9798380106535

Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute.
Montgomery, Asya.

Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute. - 1 online resource (102 pages)

Source: Dissertations Abstracts International, Volume: 85-02, Section: B.

Thesis (M.S.)--Tuskegee University, 2023.

Includes bibliographical references

The increasing demand for meat alternatives challenges the food industry to explore other sources of protein. Animal products are high in saturated fats and overconsumption results in higher cholesterol and low-density lipoproteins (LDL) levels in the blood. An additional issue with meat consumption is the presence of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), carcinogenic chemicals that form when meat is cooked at high temperatures. Legumes contain no saturated fats, and are a good source of protein, fiber, and vitamins. The purple hull peas, in particular, may be used in the production of a meat alternative. As a staple crop in the Southern United States, it is abundantly cultivated, contains up to 23% protein per serving, and provide some essential amino acids. Additionally, it requires minimal processing, providing a potentially low cost product and impacts the environment positively compared to meat production. Although legumes often contain anti-nutrients, processing techniques such as germination and dehulling can reduce their amounts. In addition to legumes,, mushrooms can be used in plant-based alternatives to increase texture and flavor while providing an alternative to soy and whey. Thus, producing a texturally and nutritionally sound meat alternative from legumes has the potential to replace red meat with acceptable sensory attributes. The purpose of this research is to develop a purple hull peas-based meat alternative product and examine its physiochemical characteristics, shelf-life stability and sensory attributes. Proximate analysis, amino acid profile, dietary fiber, water activity, texture profile and shelf-life stability analyses were conducted. Protein and fiber content for purple hull peas-mushroom patty (PHPM) were 30% and 21.3% respectively, both values were higher than the commercial based-meat alternative (CBMA), with 21% and 15% respectively. There is no observed statistical difference between the formulated product and commercial product for moisture, fat, and water activity. (p> 0.05). The amino acid profile PHPM was comparable to eggs, with higher amounts of leucine, isoleucine, phenylalanine, valine and threonine. Microbial analysis for PHPM patty showed low growth, and thus a shelf-life stability of at least 5 days. There were no differences for hardness, cohesiveness and resilience between the PHPM and the CBMA plant-based meat alternatives; however, there were differences (p< 0.05) for springiness, adhesiveness, gumminess and chewiness. There were no statistical differences p>0.05 for moistness, firmness, savory and beef-like characteristics based on consumers' evaluation. However, the 'salty' flavor was more pronounced (p <0.05) for the PHPM compared to the CBMA. The results also confirm that purple hull peas could be used as an alternative ingredient in the development of a meat alternative.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798380106535Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

CowpeasIndex Terms--Genre/Form:

542853
Electronic books.

Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute.
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504 $a Includes bibliographical references
520 $a The increasing demand for meat alternatives challenges the food industry to explore other sources of protein. Animal products are high in saturated fats and overconsumption results in higher cholesterol and low-density lipoproteins (LDL) levels in the blood. An additional issue with meat consumption is the presence of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), carcinogenic chemicals that form when meat is cooked at high temperatures. Legumes contain no saturated fats, and are a good source of protein, fiber, and vitamins. The purple hull peas, in particular, may be used in the production of a meat alternative. As a staple crop in the Southern United States, it is abundantly cultivated, contains up to 23% protein per serving, and provide some essential amino acids. Additionally, it requires minimal processing, providing a potentially low cost product and impacts the environment positively compared to meat production. Although legumes often contain anti-nutrients, processing techniques such as germination and dehulling can reduce their amounts. In addition to legumes,, mushrooms can be used in plant-based alternatives to increase texture and flavor while providing an alternative to soy and whey. Thus, producing a texturally and nutritionally sound meat alternative from legumes has the potential to replace red meat with acceptable sensory attributes. The purpose of this research is to develop a purple hull peas-based meat alternative product and examine its physiochemical characteristics, shelf-life stability and sensory attributes. Proximate analysis, amino acid profile, dietary fiber, water activity, texture profile and shelf-life stability analyses were conducted. Protein and fiber content for purple hull peas-mushroom patty (PHPM) were 30% and 21.3% respectively, both values were higher than the commercial based-meat alternative (CBMA), with 21% and 15% respectively. There is no observed statistical difference between the formulated product and commercial product for moisture, fat, and water activity. (p> 0.05). The amino acid profile PHPM was comparable to eggs, with higher amounts of leucine, isoleucine, phenylalanine, valine and threonine. Microbial analysis for PHPM patty showed low growth, and thus a shelf-life stability of at least 5 days. There were no differences for hardness, cohesiveness and resilience between the PHPM and the CBMA plant-based meat alternatives; however, there were differences (p< 0.05) for springiness, adhesiveness, gumminess and chewiness. There were no statistical differences p>0.05 for moistness, firmness, savory and beef-like characteristics based on consumers' evaluation. However, the 'salty' flavor was more pronounced (p <0.05) for the PHPM compared to the CBMA. The results also confirm that purple hull peas could be used as an alternative ingredient in the development of a meat alternative.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2023
538 $a Mode of access: World Wide Web
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650 4 $a Nutrition. $3 517777
650 4 $a Biochemistry. $3 518028
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653 $a Purple hull peas
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