Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Indonesian Food Science and TechnologyJournal
Nguyen, Phung Tien
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of Hydrocolloids and Tapioca Starch on Physicochemical and Nutritional Characteristics of Mung Bean Protein-Based Patties Ratnaningsih, Ratnaningsih; Songsermpong, Sirichai; Nguyen, Phung Tien
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.45748

Abstract

Hydrocolloids are essential ingredients to enhance the quality of plant-based meat analogs due to their affinity for binding water and gel formation. Developing plant-based meat analogs remains a challenge, as they still struggle to mimic the texture, juiciness, and structure of real meat. This research aimed to study the influence of hydrocolloids and tapioca starch application on the physicochemical, dietary fiber, cooking qualities, and sensory evaluation of plant-based burger patties. The experiment used four treatments of hydrocolloids (without hydrocolloid (WH), and xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) at 0.5% of the total weight), combined with tapioca starch (0% and 2%) application. The results showed that the hydrocolloid application significantly enhanced moisture, ash, protein, carbohydrate, dietary fiber, lightness, yellowness, and hardness. At the same time, tapioca starch increases carbohydrates, calories, dietary fiber, hardness, and springiness. Tapioca starch decreased the cooking loss and water retention but increased cooking yield. A combination of 0.5% XG or 0.5% GG with 2% tapioca starch application showed no significant differences in appearance, flavor, or overall acceptability compared with commercial products, which are potentially developed for commercial use.
Co-Authors Ratnaningsih Ratnaningsih, Ratnaningsih Songsermpong, Sirichai