Abstract
Meat analog is a plant protein product that comes from non-meat materials. The materials were used in this research were cowpea curd protein (20−30%) and cocoyam modification starch (20−30%) by autoclaving-cooling. This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog. The data obtained were processed with response surface methodology (RSM) to find the optimum formulation. The optimum results of the central composite design (CCD) showed that the moisture response had a 2FI (2-factor interaction) model with a final equation of Y=52.05−1.73X1+1.16X2+1.84X1X2, where X1X2 Curd protein*modified starch. The ash content had a 2FI model with a final equation of Y=2.79−0.71X1+0.43X2−1.02X1X2, the fat content had a linear model with a final equation of Y=2.59+0.11X1+1.26X2, the protein content had a linear model with a final equation of Y=18.26+0.62X1+0.056X2, the carbohydrate content had a linear model with a final equation of Y=24.54+1.17X1−2.38X2, the texture value had a mean model with a final equation of Y=0.072, and the color value had a mean model with a final equation of Y=30.41. The optimum condition of cowpea curd protein was added by 30% and cocoyam modification starch was added by 30% a with response of water content 50.92%, ash content 2.11%, protein content 18.97%, fat content 4.18%, carbohydrate content 23.82%, texture 0.075 (mm/gr/dt), and color 22.44 (L).
Highlights
Meat is a protein resource is consumed by society generally
This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog
The cowpea curd protein, the modification cocoyam starch, and the meat analog product were analyzed for the yield, protein content (Association of Official Analytical Chemists, 1995), water content (Association of Official Analytical Chemists, 1995), fat content (Association of Official Analytical Chemists, 1995), starch content (Association of Official Analytical Chemists, 1995), swelling power (Schoch, 1964), solubility (Schoch, 1964), amylose content, amylopectin levels, water holding
Summary
Meat is a protein resource is consumed by society generally. With a high protein content, meat has a high saturated acid content. The study minimizes the use of gluten flour, which is replaced with filler consisting of cocoyam with a carbohydrate content of 36%. The essence of RSM is to use an experimental model to find the optimal response This statistical tool can be used to standardize and optimize process variables for different products (Jalarama et al, 2013) and food-processing operations (Madamba, 2002). This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog. The study uses a combination of raw material formulations and fillers to make a meat analog with a better nutritional profile. In this formulation optimization, the RSM method was used
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