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Assignment 1 FOOD 2010 DE
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Assignment 1 1. Vegetable Proteins: (i) Soy protein and wheat gluten - The vegetable proteins found in Yves Jumbo Veggie Dogs were wheat and soy protein. Vegetable proteins are used in the veggie dogs because they are textured proteins that contain a large amount of protein, more than 50% and contains the eight essential acids and vitamins found in meats (Parker and Pace, 2017). Due to this, the vegetable proteins aid in providing a meatier texture to the veggie dogs furthermore enhancing the taste and experience for the consumer. Vegetable Gums: (i) Carrageenan - Vegetable Gums such as carrageenan play a large part in helping Yves Jumbo Veggie Dogs’ texture and consistency. Carrageenan is used as a stabilizer and a thickener by adding uniformity to the textured veggie dogs. Carrageenan adds colour uniformity, smoothness and flavour uniformity (Parker and Pace, 2017). (ii) Wheat Starch -Wheat starch is made up of 16% to 24% amylose and 76% to 84% amylopectin (Parker and Pace, 2017). Wheat starch is used similarly as carrageenan as a thickener by acting as a paste or gel based on the type of wheat starch used (Parker and Pace, 2017). Wheat starch is responsible for the soft-gel like texture for the veggie dogs.
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