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The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs
The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs.
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.