Effects of oyster mushroom addition on quality characteristics of full fat soy-based analog burger patty by extrusion process.

The effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)-based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin-screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP-based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS-based meat analog. Textural properties of ISP-based meat analog consistently also increased with the increase in oyster mushroom contents (p < .05), while FFS-based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP-based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS-based. Moreover, FFS-based had the higher textural properties (p < .05) with cutting strength than ISP-based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS-based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty. [ABSTRACT FROM AUTHOR]