As the incorporation of plant biomass powder increases in the formulation of chicken patty, the cooking loss decreases. why?
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The decrease in cooking loss with the increase in plant biomass powder incorporation in chicken patties can be attributed to various factors observed in the studies. Incorporating binders like hyaluronic acid and guar gum led to higher moisture content and cooking yield, reducing diameter reduction after cooking, enhancing moistness, and improving texture . Similarly, the addition of methylcellulose in plant-based meat analog patties resulted in lower water holding capacity and reduced lightness and redness values after cooking, contributing to lower cooking loss . Additionally, the use of mango peel powder as a fat replacer in chicken patties increased moisture retention, which could contribute to lower cooking loss as well . These findings collectively suggest that the incorporation of plant biomass powders improves moisture retention and texture, thereby reducing cooking loss in chicken patties.
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| Papers (5) | Insight |
|---|---|
12 Citations | As the mango peel powder content increases in chicken patties, cooking loss decreases due to improved moisture retention and fat retention properties, enhancing overall product quality and reducing cooking losses. |
| As the plant biomass powder concentration increases in chicken patty, cooking loss decreases due to the plant powder's ability to retain moisture, enhancing the product's juiciness and reducing shrinkage. | |
1 Citations | As the plant biomass powder (knolkhol) increases in chicken patty, cooking loss decreases due to enhanced fiber content which improves water retention, reducing moisture loss during cooking. |
| As the concentration of Methylcellulose (MC) increases in plant-based meat analog (PBMA) patties, cooking loss decreases due to improved water holding capacity (WHC) resulting from MC incorporation. | |
| As plant biomass powder increases in chicken patty, cooking loss decreases due to improved moisture retention and reduced diameter reduction after cooking, enhancing moistness and tenderness. |
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