Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. (8th October 2021)

• Record Type: Journal Article
• Authors: Bühler, Jan M.; Schlangen, Miek; Möller, Anna C.; Bruins, Marieke E.; van der Goot, Atze Jan
• Is Part Of: Stärke. Volume 74:Number 1/2(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-10-08
• Subjects: extrusion -- food structuring -- meat analogue -- meat replacer -- mild fractionation -- shear cell -- starch modification; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.202100157
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: This review discusses the use of starch in plant‐based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less‐refined and therefore more sustainable ingredients in fibrous meat replacing products. Abstract : This review discusses starch in plant‐based meat analogues. It is differentiated between purified starch that is added for a certain purpose and starch that is naturally present in wholemeal ingredients. A new approach is proposed in which this naturally present starch can be modified to serve a certain purpose in the final food product without prior separation from, e.g. the protein.