식물성 햄버거 패티의 전분 첨가에 따른 품질 특성 변화 = Changes in quality characteristics of plant-based hamburger patties with starch

다국어 초록 (Multilingual Abstract)

Purpose: This study examined the effects of different types and mixing ratios of starch (corn and potato starch) on the quality characteristics of plant-based hamburger patties. Methods: Plant-based patties were prepared with potato and corn starch at Control: no starch, C100: corn starch 100%, C75P25: corn starch 75% + potato starch 25%, C50P50: corn starch 50% + potato starch 50%, C25P75: corn starch 25% + potato starch 75%, and P100: potato starch 100%). The pH, color (L*, a*, b*), proximate composition, cooking loss, diameter reduction, texture profile analysis (TPA), water holding capacity (WHC), and freeze-thaw stability were measured. Results: The pH of the patties ranged from 6.60 to 6.72, with the highest value observed in the 100% potato starch group (P100). The lightness (L*) and yellowness (b*) were similar in the test groups, while the redness (a*) increased as the corn starch content increased. The starch-added samples exhibited a significantly higher moisture content than the control. The cooking loss and diameter reduction were significantly lower in the C75P25 and C50P50 groups. In texture profile analysis, P100 showed higher springiness and cohesiveness, whereas the hardness and chewiness decreased with starch addition. The WHC was significantly improved in all starch-added samples, with the highest value in the C25P75 group, but no significant improvement in freeze-thaw stability was observed. Conclusion: The combination of potato and corn starch positively affected moisture retention, cooking yield, and textural properties of plant-based hamburger patties. Specifically, C50P50 showed the most improvements in quality characteristics, but starch addition did not enhance the freeze-thaw stability.