The effect of kappa carrageenan on physical and textural properties as well as sensory parameters on plant protein mixture-based nuggets


  • Phatthira Sakamut Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Center, Pathum Thani 12120, Thailand; Thammasat University Center of Excellence in Food Science and Innovation; Thailand;
  • Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Khlong Nueng, Khong Luang, Pathum Thani, 12120 Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Khlong Nueng, Khong Luang, Pathum Thani, 12120
  • Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Khlong Nueng, Khong Luang, Pathum Thani, 12120 Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Centre, Khlong Nueng, Khong Luang, Pathum Thani, 12120


Plant-based nuggets, Soy protein, Pea protein, Carrageenan, Gluten-free products


This study investigated the effect of kappa carrageenan on physical properties (cooking loss and color), texture profile analysis (TPA) and sensory evaluation of
2 recipes plant based nuggets namely soy and pea protein mixture-based nuggets (SPPN) and gluten-free plant protein mixture-based nuggets (GFPN) The ratio of soy protein to pea protein was carried out at three levels: 25:75, 50:50 and 75:25. TPA parameters including hardness, cohesiveness, and chewiness were increased as soy protein content increased (P<0.05), but cooking loss decreased (p > 0.05). SPPN at all levels showed different color values from chicken nuggets. SPPN at a 50:50 level was chosen to produce GFPN based on the highest sensory evaluation score. Three levels of kappa carrageenan were added (1%, 3% and 5% by weight) to GFPN and compared with SPPN without kappa carrageenan. The increment of kappa carrageenan levels increased hardness and chewiness (P<0.05), but decreased springiness, cohesiveness and cooking loss (P>0.05). No significant color difference was found between GFPN with 1% kappa carrageenan and the control sample. GFPN with 5% kappa carrageenan was chosen because exhibited the highest ratings for appearance, aroma, texture and overall liking scores (P<0.05). Comparing GFPN with 5% kappa carrageenan to chicken nuggets, crude fiber, fat, protein, carbohydrates and energy were decreased 22%, 15.03%, 4.75%, 17.34%, and 11.81%, respectively whilst increased 47.19% and 6.26, respectively. The combination of carrageenan and a plant-protein mixture (without gluten-free) shows the possibility of developing nuggets.


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How to Cite

Sakamut, Phatthira, Warissara Jindasuay, and Yamonpat Klamchuen. 2023. “The Effect of Kappa Carrageenan on Physical and Textural Properties As Well As Sensory Parameters on Plant Protein Mixture-Based Nuggets”. Food and Applied Bioscience Journal 11 (1):e257339.