Comparative study of different starch sources in their contribution to the structural properties of plant-based meatballs

ABSTRACT: Starch is a critical component in meat analogue formulations, with the most commonly utilized starches being potato (PS), corn (CS), tapioca (TS), and wheat starch (WS). Despite variations in their physical and chemical properties, the basis for selection is often overlooked. This study, therefore, aims to shed light on the effect of different starches on the structure of meatball analogues by investigating their functionality during processing (steaming and air-frying). The findings reveal that the influence of starch on the meatball matrix is dependent on the extent of starch gelatinization, which followed the sequence of PS > CS > WS > TS. At the steaming stage, partial gelatinization of PS and CS supported the formation a strong gel network with improved solid-like characteristics ( G’ ∼0.1MPa and cross over ∼25-32%). The gel network more effectively trapped water, leading to reduced cooking loss (7-8%). On further heating at the air-frying stage, the disruption of starch molecules contributed to a weakened gel structure (hardness ∼365-457 g). The presence of gelatinized starches was also likely responsible for masking the dark color of the meatballs (as seen by the higher L* of ∼39-40 and b* of ∼7.5-7.6). In contrast, WS and TS remained largely intact during steaming, while air-frying may have resulted in gelatinization which contributed to network compactness and continuity that improved the textural properties, including cohesiveness (∼0.27) and chewiness (7-12.5mJ). These findings underscore the importance of careful consideration of starch types, considering the effect of processing conditions, in order to maximize the potential of different starches in producing meat analogues with optimal structural characteristics.