Optimization of Meat Analog Production from Concentrated Soy Protein and Yam (Xanthosoma sagittifolium) Powder using Pasta Machine

Abstract

The objectives of this study were to determine the effect of Xanthosoma sagitifolium powder (XSP), mixing time and water on meat analog characters and to optimize these parameters in meat analog production using Response Surface Methodology with Box-ehnken design. Meat analog is produced from mixing XSP and concentrated soy protein using a household pasta machine. The observation was made at the range of XSP proportion 0 - 80%, mixing time 6 - 18 mins and water addition 70 - 150%. Fourier Transform Infra-red (FTIR) was employed to determine the alteration of the functional bond. The results of FTIR observation showed that the highest intensity obtained when XSP proportion, mixing time and water addition are 20%, 9 mins and 140% respectively. The experimental data obtained from the Box-Behnken design was in accordance with the second order polynomial equation. Moreover, the 3D response surface derived from mathematical models was used to optimize the production condition. The optimum production conditions are XSP proportion of 30%, water addition of 140% and mixing time of 12 mins which produced meat analog having WHC of 145.3542±5.7384%, OHC of 43.7869±7.8725% and texture of 90.32±0.37 gr/mm.