12 Questions
What do plant based meats aim to replicate?
Flavors and nutrition of animal meat
What are the main components of meat that plant based meats need to replace?
Protein, fat, B-vitamins, and iron
Why are legumes often used as a starting point for plant based meats?
High protein content
What forms can legumes be used in for creating plant based meats?
Flour, isolates, concentrates, and hydrolysates
Besides protein, what other components are important to consider when creating plant based meats?
Fat, B-vitamins, and iron
What is the primary reason for using fractionated forms of legumes in plant based meats?
To focus on specific parts like protein
What functional characteristics of fractionated products allow them to behave like meat when cooked?
Viscosity, gelling, emulsification, foaming, and dough formation
Why is the purity level of a fraction important in determining its functionality?
The more pure the fraction, the more functionality it has
How are hydrolysates different from fractionated products?
Hydrolysates are made through chemical or enzymatic hydrolysis
What is the major difference between the fat content in legumes and animal meat?
Legumes contain unsaturated fats, while animals contain saturated fats
How do legume starches help in replicating the texture of meat?
Starches contribute gel strength, film formation, and crispness
What is the role of heme in distinguishing meat from other foods?
A protein located within myoglobin that influences aroma
Explore the world of plant based meat as a substitute for traditional animal meat products. Learn about the various options available beyond tofu, tempeh, chickpeas, and lentils. Discover the expansive and appealing variety of plant based meat alternatives.
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