Development of a Meat‐Like Process Flavoring from Soybean‐Based Enzyme‐Hydrolyzed Vegetable Protein (E‐HVP)

Abstract

ABSTRACT: Response surface methodology (RSM) was used to develop a meat‐like process flavoring agent from enzyme‐hydrolyzed vegetable protein (E‐HVP). Five factors were evaluated: pH (3.6 to 8.4), temperature (51 to 99 °C), heating period (0.3 to 2.7 h), amount of ribose (0 to 1 × KHmol) and amount of cysteine (0 to 1 × 10 3 mol). Sensory analysis limited to aroma in terms of overall liking and intensity of specific aroma attributes was investigated. The aroma attributes measured included bean‐like, potato‐like, Brussels sprouts‐like, molasses‐like, chicken‐like, beef‐like, egg‐like, roasted and apple sauce‐like). Based on the fitted surfaces and consumer test data (overall liking), the optimum reaction conditions for production of a meat‐like flavoring were pH 6,99 °C reaction temperature, 1.5 h heating time, 5 × 10 −4 mol of ribose and 5 × 10 −4 mol of cysteine.