The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball
The plant-based minced meatball from mushroom and pineapple residue could help to improve the nutritional value as an effective solution to dietary fiber-deficient diets and low energy.
This study aims to develop plant-based meat alternatives with unique textures by adding pineapple residue at four different ratios (0, 5, 15, and 20% w/w). The developed products' textures, sensory characteristics, nutritional values, and consumer acceptance were all assessed. The results showed that an increase in the pineapple residue content caused lightness (L*), redness (a*), as well as yellowness (b*) to increase. The textural properties of the plant-based minced meatballs in this study were relatively lower than those of beef minced meatballs. The adhesiveness, springiness, and chewiness of the plant-based minced meatballs showed a declining tendency with an increase in the amount of fiber in the formulation, especially at 20% pineapple residue. This would be beneficial for consumers’ consumption. This study clearly showed that the addition of pineapple residue at 5–20% w/w provided an overall liking score of more than 6.0, which was considered acceptable. Therefore, the combination of mushroom and pineapple residues could influence the color, texture, and liking scores, especially at 20%. Producing plant-based meat products from pineapple by-products is an efficient way to improve dietary fiber in diets, lower global warming, and increase future food security, while also increasing nutritional values.
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