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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Widya Indriani
Department of Food Science and Nutrition, School of Health and Life Sciences, i3L University, Jakarta, Indonesia
Agriculture, Biological Sciences & Forestry

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Effect of hydrocolloids type and concentration to the physical properties of plant-based nugget Desak Putu Ariska Pradnya Dewi; Emilia Lestari; Michelle Natali Sugianto; Widya Indriani; Rayyane Mazaya Syifa Insani
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1132

Abstract

This study investigated the effect of adding hydrocolloids to the cooking andmoisture loss, water holding capacity and texture of plant-based nuggets.Methylcellulose, carrageenan, and xanthan gum were incorporated atconcentration of 1 and 2% during plant-based nugget formulation. Theresults found that addition of hydrocolloids at higher concentrationssignificantly altered the physical properties of plant-based nuggets.Methylcellulose was able to reduce the cooking and moisture loss, whilecarrageenan improved the water holding capacity and texture of plant-basednuggets. On the other hand, although xanthan gum was able to alter severalproperties of the plant-based nuggets, utilization with other hydrocolloidsmay improve the properties of plant-based nuggets. Overall, the studyhighlights the potential of specific hydrocolloid to enhance physicalproperties of plant-based meat alternatives, contributing to the developmentof product.
Co-Authors Desak Putu Ariska Pradnya Dewi Emilia Lestari Michelle Natali Sugianto Rayyane Mazaya Syifa Insani