Yes, it is possible to replicate it. Squids made of plants are described in an article published in ACS Food Science & Technology. They used vegetable ingredients to imitate squid with softness and characteristics characteristic of real seafood.
Seafood vegetable alternatives seek to replicate the characteristics of the foods they mimic. They mimic flavors, textures and nutritional content. Recreating the properties of fried squid rings is a challenge.
Mixed recipe
Previously, Pornima Vijayan, left Huang and her colleagues from the National University of Singapore presented vegan fried squid rings. They made them with a 3D printed paste of microalgae and bean proteins. The squid imitator had an acceptable flavor, but noticed that the texture was not ideal.
Thus, they have now optimized the recipe and the printing parameters. They improved the texture of the plant product so that it looks more like that of the royal squid by rejoice and fry it, as most squid is prepared.
The researchers tested several versions of their printable pasta recipe. They varied the amounts of mungal bean protein, clear yellow microalgae powder and canola oil (fat). A 3D food printer made rings in layers of approximately 4.5 centimeters wide. The rings froze during the night and then booked them and quickly.
In laboratory tests, the researchers analyzed the results. The chewability of the cooked samples was analyzed, including hardness, elasticity and cohesion. The squid made of plants had great success. What was the fried product with the texture properties most similar to those of the real squid? The one that contained 1.5 % gellan rubber, 2 % canola oil and 10 % of powdered microalgae.
3D food
From microscopic images, the researchers observed that small holes in the structure of these plant samples modified their softness. Thus they resembled that of authentic seafood. The optimal recipe revealed that the plant version could have more protein (19%) than the protein composition reported from squid (14%).
«The potential of 3D printing is demonstrated to transform sustainable plant proteins. For example, that of Munggo beans and microalgae, in seafood analogues with a comparable texture ». He affirms in a statement Vijayan, main author of the study. “We want to understand the acceptance of the consumer and expand the formulation for broader applications.”
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