Abstract
AbstractThis review discusses the use of starch in plant‐based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less‐refined and therefore more sustainable ingredients in fibrous meat replacing products.
Highlights
Another reason to incorporate starch in meat replacing products, next to functionality, is sustainability
We show how starch is used as a functional ingredient when it is purposely added to meat products
A study on extrusion-based meat replacers made of potato protein, oat protein, wheat bran, potato dietary fibers, and potato starch showed that potato starch addition had no effect on the microstructure observed within different sections of the extruder when added at 25% to 50% (d.b.).[121]
Summary
Another reason to incorporate starch in meat replacing products, next to functionality, is sustainability. An often applied combination of ingredients consists of and inefficient from a sustainability point of view, as this requires a lot of energy and leads to high material losses. Research questions: Is it possible to use endogenous starch as a functional component? We show how starch is used as a functional ingredient when it is purposely added to meat products. We discuss the effect of exogenous starch on protein gelation and extrusion processing for meat replacing products. We propose a new perspective on endogenous starch as a possible functional ingredient and introduce concepts to functionalize it
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