Texture Evaluation of Spun Yeast Protein Fibers

Abstract

Textural properties of SCP (Baker's yeast protein) fibers with or without addition of carrageenan were studied. As fibers are usually further processed to make fabricated products, egg white was used as a binder to formulate two structural phases. The measurement of the compression or penetration was conducted by using the Instron type universal testing machine and the comparison of them was also made with some commercial foods to evaluate Texture Profile Analysis (TPA). Carrageenan-SCP model food showed less than 70-80% of the compression strength compared with SCP model food. These model food required higher force than egg white control and big difference was observed during the second and third bite. These results suggest that incorporation of spun fiber in egg white increases the elastic properties of the test piece, which seems to be responsible for the network structure of fiber and binder. Moreover, penetrating strength of SCP or carrageenan-SCP model food at the first bite were higher than that of fish meat sausage and mixed sausage. TPA values of SCP model food are equivalent or superior to some of these commercial foods suggesting that mechanical properties of SCP fiber-egg white binder has similar characteristics to them. Addition of oil, wheat gluten and/or soy flour may improve model foods.