Effect of mushroom addition and/or substitution on dietary fibre content of meat analogues.
| Ingredients . | Function . | Examples . |
|---|---|---|
| Protein sources | Provide structure and nutritional content | Mushroom, Soy protein, pea protein, wheat gluten |
| Binders | Improve texture and binding | Methylcellulose, carrageenan, agar |
| Fats | Enhance mouthfeel and flavour | Coconut oil, canola oil, sunflower oil |
| Fibres | Improve texture and water holding capacity | Inulin, oat fibre, bamboo fibre |
| Flavourings | Enhance taste and aroma | Yeast extract, soy sauce, spices |
| Colourings | Provide meat-like appearance | Beet juice, caramel colour, paprika |
| Moisture retainers | Maintain juiciness | Glycerin, propylene glycol |
| Antioxidants | Improve shelf life and stability | Ascorbic acid, tocopherols |
| Preservatives | Extend shelf life | Sodium nitrite, potassium sorbate |
| Ingredients . | Function . | Examples . |
|---|---|---|
| Protein sources | Provide structure and nutritional content | Mushroom, Soy protein, pea protein, wheat gluten |
| Binders | Improve texture and binding | Methylcellulose, carrageenan, agar |
| Fats | Enhance mouthfeel and flavour | Coconut oil, canola oil, sunflower oil |
| Fibres | Improve texture and water holding capacity | Inulin, oat fibre, bamboo fibre |
| Flavourings | Enhance taste and aroma | Yeast extract, soy sauce, spices |
| Colourings | Provide meat-like appearance | Beet juice, caramel colour, paprika |
| Moisture retainers | Maintain juiciness | Glycerin, propylene glycol |
| Antioxidants | Improve shelf life and stability | Ascorbic acid, tocopherols |
| Preservatives | Extend shelf life | Sodium nitrite, potassium sorbate |
Effect of mushroom addition and/or substitution on dietary fibre content of meat analogues.
| Ingredients . | Function . | Examples . |
|---|---|---|
| Protein sources | Provide structure and nutritional content | Mushroom, Soy protein, pea protein, wheat gluten |
| Binders | Improve texture and binding | Methylcellulose, carrageenan, agar |
| Fats | Enhance mouthfeel and flavour | Coconut oil, canola oil, sunflower oil |
| Fibres | Improve texture and water holding capacity | Inulin, oat fibre, bamboo fibre |
| Flavourings | Enhance taste and aroma | Yeast extract, soy sauce, spices |
| Colourings | Provide meat-like appearance | Beet juice, caramel colour, paprika |
| Moisture retainers | Maintain juiciness | Glycerin, propylene glycol |
| Antioxidants | Improve shelf life and stability | Ascorbic acid, tocopherols |
| Preservatives | Extend shelf life | Sodium nitrite, potassium sorbate |
| Ingredients . | Function . | Examples . |
|---|---|---|
| Protein sources | Provide structure and nutritional content | Mushroom, Soy protein, pea protein, wheat gluten |
| Binders | Improve texture and binding | Methylcellulose, carrageenan, agar |
| Fats | Enhance mouthfeel and flavour | Coconut oil, canola oil, sunflower oil |
| Fibres | Improve texture and water holding capacity | Inulin, oat fibre, bamboo fibre |
| Flavourings | Enhance taste and aroma | Yeast extract, soy sauce, spices |
| Colourings | Provide meat-like appearance | Beet juice, caramel colour, paprika |
| Moisture retainers | Maintain juiciness | Glycerin, propylene glycol |
| Antioxidants | Improve shelf life and stability | Ascorbic acid, tocopherols |
| Preservatives | Extend shelf life | Sodium nitrite, potassium sorbate |
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