Raw_data_konjac_plant_based_patties

Methylcellulose, a polymer derived from cellulose, is commonly used in the food industry as a binding and texturing agent. This study explores konjac glucomannan (KGM) as a clean-label alternative to methylcellulose in plant-based meat alternatives. Model plant-based burger patties (PBP) containing KGM were compared with commercial counterparts containing methylcellulose using texture and sensory analysis.
We observed a significant increase in hardness and cohesiveness of PBP with added KGM, matching commercial texture levels under alkaline conditions. Microstructure analysis revealed the presence of micro-pores in the hardest PBP, suggesting a link between three-dimensional network formation and hardness. Alkaline conditions may favor the formation of the three-dimensional network through the deacetylation of KGM which facilitates interactions between KGM and other macromolecules of PBP. Finally, panelist evaluations of texture were strongly correlated with instrumental measurements.
This study brings new knowledge to design meat analogue products with desirable texture properties using clean-label ingredients.