ArticleFood chemistry: X2024
Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.Journal of food science · 2026Article
- Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception.Food chemistry: X · 2026Article
- Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions.Nutrients · 2025Article
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts.Food science and biotechnology · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG).Food chemistry: X · 2024Article
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Authors and funding
3 authors.
Funding
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Abstract
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji added to patties was found to be favorably associated with increased water-holding capacity, decreased cooking loss, and reduced diameter and thickness. Texture profile analysis revealed trends of increased hardness, springiness, cohesiveness, and chewiness which were proportional to the inclusion of biji powder. The volatile compounds in plant-based patties supplemented with biji were analyzed using HS-SPME-Arrow-GC/MS. Notably, benzaldehyde, nonanal, and 2-heptanone, which are undesirable flavors, were detected at significantly lower levels in patties supplemented with biji. Therefore, biji can serve as a supplementary ingredient to enhance the texture and flavor of plant-based patties.
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