Study Finds Citrus Fiber Outperforms Methylcellulose in Plant-Based Meat

A study funded by the Master of Food Technology program at Universiti Putra Malaysia compared various plant-based binders for meat alternatives and found that citrus fiber outperformed methylcellulose (MC). The researchers evaluated pea, citrus, and apple fibers in patties, assessing taste, color, texture, moisture retention, pH, and overall acceptability. Citrus fiber stood out for its firm texture, moisture content, and nutritional profile compared to the other fibers.

The study concluded that citrus fiber is the optimal binder for plant-based meat patties, surpassing pea fiber and MC in performance and overall quality. Future research should explore more plant-based binders to enhance the sensory attributes of various meat analogs. The complete study can be found for further reference.