The effect of using kappa carrageenan and glycerol monostearate on various properties of vegan patties

In this study; the effects of kappa carrageenan and glycerol monostearate usage on the physical-chemical, sensory and textural properties of vegan patties were determined, and optimization was made by modeling these effects according to the response surface methodology and the examined parameters. In the research, certain ratios of dried beans (48%), green lentils (22%), carrots (30%), spices, sunflower oil and kappa carrageenan (0-1%), glycerol monostearate (0-1%) combinations were used as raw materials. Vegan patties were prepared using relevant combinations and physical-chemical, sensory and textural analysis were performed on these patties. Kappa carrageenan, which is used as an additive in the production of vegan patties, has an important effect on the physical-chemical properties such as thickness, b* internal color, on the textural properties such as cohesiveness, gumminess, chewiness and has an very important effect elasticity value on textural properties. It has been determined that the kappa carrageenan-glycerol monostearate interaction on the physical-chemical properties such as b* external color value and glycerol monostearate on the textural properties such as elasticity have an important effect. As a result, it is thought that vegan patties with reasonable properties can be produced by using 0.46% kappa carrageenan and 0.54% glycerol monostearate which are the optimum combinations determined in our study.