The Experts below are selected from a list of 54 Experts worldwide ranked by ideXlab platform

A. A. Karim - One of the best experts on this subject based on the ideXlab platform.

  • NonMeat protein alternatives as Meat Extenders and Meat analogs
    Comprehensive Reviews in Food Science and Food Safety, 2010
    Co-Authors: M.a. Asgar, A. Fazilah, Nurul Huda, Rajeev Bhat, A. A. Karim
    Abstract:

    The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend Meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a Meat analog. Meat analogs are successful because of their healthy image (cholesterol free), Meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to Meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.

M. A. Kenawi - One of the best experts on this subject based on the ideXlab platform.

  • THE EFFECT OF MUNG BEAN POWDER, AND/OR LOW FAT SOY FLOUR AS Meat EXTENDER ON THE CHEMICAL, PHYSICAL, AND SENSORY QUALITY OF BUFFALO Meat PRODUCT
    2009
    Co-Authors: M. A. Kenawi, R. R. Abdelsalam, S. A. El-sherif
    Abstract:

    Abstract: The chemical, physical, and sensory evaluation of buffalo Meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as Meat Extenders. The results indicated that using low fat soy flour or mung bean powder as Meat Extenders at a level of 10 % reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100 % buffalo Meat), and lowest in the sample containing 5 % of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10 % low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5 % of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as Meat Extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5 % of both Extenders. Samples containing 5 % of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10 % low fat soy flour had the highest fat retention value. Samples containing 5 % of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples. Key words: mung bean, low fat soy flour, Meat Extenders, buffalo Meat product, physical and sensory qualit

  • the effect of mung bean powder and or low fat soy flour as Meat extender on the chemical physical and sensory quality of buffalo Meat product
    Biotechnology in Animal Husbandry, 2009
    Co-Authors: M. A. Kenawi, R. R. Abdelsalam, S A Elsherif
    Abstract:

    The chemical, physical, and sensory evaluation of buffalo Meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as Meat Extenders. The results indicated that using low fat soy flour or mung bean powder as Meat Extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo Meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as Meat Extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both Extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

M.a. Asgar - One of the best experts on this subject based on the ideXlab platform.

  • NonMeat protein alternatives as Meat Extenders and Meat analogs
    Comprehensive Reviews in Food Science and Food Safety, 2010
    Co-Authors: M.a. Asgar, A. Fazilah, Nurul Huda, Rajeev Bhat, A. A. Karim
    Abstract:

    The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend Meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a Meat analog. Meat analogs are successful because of their healthy image (cholesterol free), Meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to Meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.

Delgado-pando Gonzalo - One of the best experts on this subject based on the ideXlab platform.

  • Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
    'MDPI AG', 2020
    Co-Authors: Pintado Tatiana, Delgado-pando Gonzalo
    Abstract:

    peer-reviewedThe low efficiency of animal protein (Meat products) production is one of the main concerns for sustainable food production. However, Meat provides high-quality protein among other compounds such as minerals or vitamins. The use of Meat Extenders, non-Meat substances with high protein content, to partially replace Meat, offers interesting opportunities towards the reformulation of healthier and more sustainable Meat products. The objective of this review is to give a general point of view on what type of compounds are used as Meat Extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of Meat. Mushrooms allow for higher proportions of Meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable Meat products. In general, the use of Meat Extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make Meat Extenders’ use the most viable and interesting approach towards the production of healthier Meat products with less environmental impact

  • Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
    'MDPI AG', 2020
    Co-Authors: Pintado T., Delgado-pando Gonzalo
    Abstract:

    © 2020 by the authors.The low efficiency of animal protein (Meat products) production is one of the main concerns for sustainable food production. However, Meat provides high-quality protein among other compounds such as minerals or vitamins. The use of Meat Extenders, non-Meat substances with high protein content, to partially replace Meat, offers interesting opportunities towards the reformulation of healthier and more sustainable Meat products. The objective of this review is to give a general point of view on what type of compounds are used as Meat Extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of Meat. Mushrooms allow for higher proportions of Meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable Meat products. In general, the use of Meat Extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make Meat Extenders’ use the most viable and interesting approach towards the production of healthier Meat products with less environmental impact.Peer reviewe

  • Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content
    'MDPI AG', 2020
    Co-Authors: Pintado Tatiana, Delgado-pando Gonzalo
    Abstract:

    The low efficiency of animal protein (Meat products) production is one of the main concerns for sustainable food production. However, Meat provides high-quality protein among other compounds such as minerals or vitamins. The use of Meat Extenders, non-Meat substances with high protein content, to partially replace Meat, offers interesting opportunities towards the reformulation of healthier and more sustainable Meat products. The objective of this review is to give a general point of view on what type of compounds are used as Meat Extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of Meat. Mushrooms allow for higher proportions of Meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable Meat products. In general, the use of Meat Extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make Meat Extenders’ use the most viable and interesting approach towards the production of healthier Meat products with less environmental impact

  • Towards more sustainable Meat products: Extenders as a way of reducing Meat content
    'MDPI AG', 2020
    Co-Authors: Pintado T., Delgado-pando Gonzalo
    Abstract:

    This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products.The low efficiency of animal protein (Meat products) production is one of the main concerns for sustainable food production. However, Meat provides high-quality protein among other compounds such as minerals or vitamins. The use of Meat Extenders, non-Meat substances with high protein content, to partially replace Meat, offers interesting opportunities towards the reformulation of healthier and more sustainable Meat products. The objective of this review is to give a general point of view on what type of compounds are used as Meat Extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of Meat. Mushrooms allow for higher proportions of Meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable Meat products. In general, the use of Meat Extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make Meat Extenders’ use the most viable and interesting approach towards the production of healthier Meat products with less environmental impact.Peer reviewe

Boamah G - One of the best experts on this subject based on the ideXlab platform.

  • The effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and ham burgers
    'African Journals Online (AJOL)', 2013
    Co-Authors: Ga Teye, Teye M2, Boamah G
    Abstract:

    This study was conducted in search of Meat Extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) varietywas steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced Meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation ofthe products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef andhamburgers up to 10% on weight basis

  • The Effect Of Cowpea ( Vigna Unguiculata ) Flour As An Extender On The Physico-Chemical Properties Of Beef And Ham Burgers
    Rural Outreach Program, 2012
    Co-Authors: Ga Teye, Teye M, Boamah G
    Abstract:

    This study was conducted in search of Meat Extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea ( Vigna unguiculata ) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced Meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis