project Flashcards
(19 cards)
Describe the role of bio-surfactants (HEC and ACT) in improving the physical properties of plant-based meat.
HEC contains hydroxyl (-OH) groups that enhance protein binding, leading to a denser and firmer structure, and reduces oil leakage, improving juiciness and texture.
ACT helps to create a meat-like structure due to its porous nature, offering good texture and mouthfeel, though it retains oil less effectively than HEC.
These surfactants help replicate the mouthfeel, texture, and stability of real meat.
The study used oil holding capacity (HC%) as one of the metrics for evaluating the meat analogue. Why is HC% important in meat analogues, and how did HEC perform in this test?
Oil holding capacity (HC%) is crucial in meat analogues because it indicates how well the product retains fat, contributing to juiciness, flavor, and texture.
A lower %HC means less oil is lost during cooking, resulting in a juicier and more stable product.
Based on the sensory evaluation results, which formulation (Control, HEC, or ACT) was most preferred by consumers, and what factors contributed to its preference?
The ACT formulation was the most preferred by consumers in the sensory evaluation, scoring highest in taste and texture.
It offered the best balance of gumminess, chewiness, and springiness, making it closest in mouthfeel to real meat.
.ทำไมต้องหา c* เพื่ออะไร
c star is the concentration that can tell us how much bio-surfactant we should in meat analogue formula if it to much it would be thick but if it too little it would texture like a liquid
c* หายังไง
first we measure the viscosity in various concentration of bio-surfactant via brookfield then plot the graph y axis is viscosity and x axis is various concentration of biosurfactant
ถามว่าทำไมต้อง mix ผักโขมและเหล็ก
Due to the color issue of spinach, which is green, adding an amount that provides the recommended daily intake of iron would result in an unappetizing color. Therefore, spinach is combined with iron to ensure an adequate daily intake while maintaining a more appealing appearance.
ทำไมเหล็กที่วัดและที่ใส่มีค่าไม่เท่ากัน
“The plant-based meat may not have been homogeneous, as only a small portion was used for testing. Some iron may have been lost during the production process — such as heating, centrifugation, or molding.
In addition, iron could have precipitated or bound to other compounds, making it undetectable.
Since the instrument detects only Fe²⁺ and Fe³⁺, any iron bound to phytate — which is present in spinach and beetroot — may not have been measured.”
ทำไมจึงเลือกไบโอเซอแฟคแท้นสองตัวนี้ มีตัวอื่นอีกมั้ย
“There are four types of bio-surfactants we know. Two others are OSA and inulin. All four can be used as emulsifiers to replace oil. However, the two we chose are widely used in many plant-based meat projects we’ve worked on and are much more affordable. Additionally, OSA has low nutritional value, while inulin is more expensive.”
จะพัฒนาเรื่อง กลิ่นและรสชาติ ที่ได้คะแนนกลางๆอย่างไร
“By increasing the amount of strong-smelling seasonings such as black pepper or garlic, which are common spices, it can help reduce the soy bean flavor in the plant-based meat. At the same time, adding more spices and seasonings can also improve the overall taste of the plant-based meat, making it more flavorful and more likely to be accepted by a wider group of consumers.”
ทำไมถึงทำโครงงานนี้
“We started this project because we are interested in food science, and recently, plant-based meat has become a popular trend. People are becoming more health-conscious, concerned about the environment, and looking to reduce their consumption of animal products. We wanted to develop a plant-based meat that has a taste similar to real meat, but with lower fat content and enhanced nutritional value to be healthier.”
ขั้นตอนการตรวจธาตุเหล็กคร่าวๆ
Due to the complexity of the testing process and the fact that the equipment is available only in specialized laboratories, we submitted the samples for analysis. The iron content was measured using the FAAS (Flame Atomic Absorption Spectrophotometry) technique.It works by atomizing the sample in a flame, where free iron atoms absorb light at a specific wavelengt. The amount of light absorbed is directly related to the iron concentration and is determined by comparing it with a standard calibration curve. This method is precise, efficient, and ideal for trace metal analysis in food, water, and biological samples.
what is the result of sensory evaluation
Although the Commercial sample received the highest overall scores, the ACT sample stood out among the experimental formulations. It achieved the highest ratings in both flavor and texture among the test samples, indicating promising sensory qualities. These results suggest that ACT has potential as a plant-based alternative and could be further improved to match consumer
are 10 people enough for sensory evaluation
since our project is preliminary-level conducted by a small group of students ten volunteers are considered reasonably for appropriate initial preference evaluation the feedback obtained use to do the further development so just ten quit suitable for us
have you ever mixed two biosurfactant together
we have not tried combining two different biosurfactant in this project. the goal of this experiment is to investigate their individual effect of each biosurfactant in order to compare their performance however if in the future wanna have any development combining theses togerther is interesting for future reasearch.
มีการเซนจริยธรรมมนุษย์มั้ย
้่าสา่้เดกด
why have to do oil holding capacity
this process is measured to determine how well the emulsifier work in meat analogue. the percentage refer to how much the emulsifier leak out from meat analogue after centrifuging. if percentage is low that mean they work effectively blend it together well no leaking
Why biosurfactant can be the emulsifier
Biosurfactants can act as emulsifiers because of their amphiphilic structure — meaning they have both:
Hydrophilic (water-loving) parts, and
Hydrophobic (oil-loving) parts
This structure allows them to sit at the interface between oil and water, reducing surface tension and stabilizing mixtures that would normally separate (like oil and water in food products).
Why ACT is the most preferred among tested products
ACT had an ideal combination of:
Gumminess
Springiness
Cohesiveness
These texture traits closely mimic the feel of real meat in the mouth, giving a satisfying bite and chew.
In the 9-point hedonic scale test, ACT scored highest in:
Taste
Texture
Overall acceptability
What are the strengths and limitations of your project
- Nutritional Enhancement (Iron Fortificatioื
- Use of Biosurfactants (HEC & ACT)
Innovative use of bio-based fat replacers improves texture, oil retention, and mouthfeel. - Environmentally Friendly and Sustainable
- (Non-Heme Iron)
- Product Still Less Acceptable than Commercial Brands
