Researchers Develop Plant-Based Calamari
Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.
Previously, Poornima Vijayan, Dejian Huang and colleagues presented air-fried vegan calamari rings made from a 3D-printed paste of microalgae and mung...
To Read Full Story Login Below.