Pre-Treatment of Vegetable Raw Materials (<i>Sorghum Oryzoidum</i>) for Use in Meat Analog Manufacture

Pre-Treatment of Vegetable Raw Materials (<i>Sorghum Oryzoidum</i>) for Use in Meat Analog Manufacture

This study proposes to analyze the chemical composition and the hydration kinetics of soryz <i>(Sorghum Oryzoidum)</i> grains in water at different temperatures (20, 30, 40, 45, 50, and 60 °C). The analyzed soryz variety presented a starch content of over 70%, and protein of about 10%, w...

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Bibliographic Details
Main Authors: Viorica Bulgaru, Natalia Netreba, Aliona Ghendov-Mosanu
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
soryz
water absorption
hydration kinetics
diffusion coefficient
meat analogs
Online Access:https://www.mdpi.com/2076-3417/15/1/349
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