Effect of hydrocolloids type and concentration to the physical properties of plant-based nugget

Desak Putu Ariska Pradnya Dewi (Department of Food Technology, School of Health and Life Sciences, i3L University, Jakarta, Indonesia)
Emilia Lestari (Department of Food Technology, School of Health and Life Sciences, i3L University, Jakarta, Indonesia)
Michelle Natali Sugianto (Department of Food Technology, School of Health and Life Sciences, i3L University, Jakarta, Indonesia)
Widya Indriani (Department of Food Science and Nutrition, School of Health and Life Sciences, i3L University, Jakarta, Indonesia)
Rayyane Mazaya Syifa Insani (Department of Food Technology, School of Health and Life Sciences, i3L University, Jakarta, Indonesia)

Canrea Journal: Food Technology, Nutritions, and Culinary Journal
VOLUME 9 ISSUE 1, JUNE 2026

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.