Abstract
The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1–4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the presence of (+CD), or after removing, the flavor-entrapped CD (−CD). Based on gas chromatography–mass spectrometry (GC–MS), the addition of CD caused a decrease in 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone, which are characterized as the major beany flavor compounds. Regardless of presence or removal, the use of CD was effective in reducing beany flavor in yuba film. Scanning electron microscopy (SEM) observation indicated that the CD present in yuba film was distributed on the lower surface and matrices of the films. In yuba film containing 4% CD, the CD crystals were concentrated on both the upper and lower surfaces of the film. The textural properties of the yuba film were affected by the presence or removal of CD, and better puncture strength was obtained when yuba was made after removing the CD. Therefore, this study indicates that the addition of CD was a good approach to mask the beany flavor of soy protein-based products, and textural properties could be improved by removing CD from the product formulation.
Highlights
The demand for meat analogs has been increasing due to meat consumption-related concerns, including human health and environmental and ethical concerns
In the −CD group, which was devoid of flavor-entrapped CD, equivalent headspace concentrations of volatile compounds decreased with increasing CD concentrations
The optimal concentration of CD was investigated for the improvement of the flavor and texture of yuba film
Summary
The demand for meat analogs has been increasing due to meat consumption-related concerns, including human health and environmental and ethical concerns. The typical structures fabricated by the texturization of plant proteins are fibers, chunks, slices, granules and films. Among these structures, yuba, a soy protein–lipid film, has gained attention due to its cost effectiveness and environmental friendliness [2]. Isolated soy protein (ISP) is a useful material for the development of meat substitutes due to its abundant supply, functional properties, and nutritious values [5]. The merits of the utilization of ISP as a base material for yuba film include product consistency, yield control and the quality of the films. For improved consumer acceptance of ISP-based yuba films as a meat substitute, further development in the flavor, appearance, and texture of films is required
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