RT Journal Article
SR Electronic
A1 Hanzelková, Šárka
A1 Simeonovová, Jana
T1 Instrumental measurements of the hardness of textured soy protein
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 58
IS 2
SP 111
OP 118
DO 10.11118/actaun201058020111
UL https://acta.mendelu.cz/artkey/acu-201002-0012.php
AB The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural properties. Textural properties were measured by three objective methods: Warner-Bratzler (WB) shear test, compression test and Kramer shear cell on a device Tira test 27025. The effects of cooking time and the influence of salt during cooking were examinated. To determine the significant differences between the results a statistical method ANOVA and post-hoc tests were used. We can conclude that there were significant (p ≤ 0.05) differences in the hardness of the samples. The most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable but undefined.