Starch in Plant-Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

Jan M. Bühler, Miek Schlangen, Anna C. Möller, Marieke E. Bruins, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

Original languageEnglish
Article number2100157
JournalStarch/Staerke
Volume74
Issue number1-2
Early online date25 Sep 2021
DOIs
Publication statusPublished - Jan 2022

Keywords

  • extrusion
  • food structuring
  • meat analogue
  • meat replacer
  • mild fractionation
  • shear cell
  • starch modification

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