Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.

Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p < 0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130 °C die temperature was the most similarity to commercial meat patty.

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.

BACKGROUND: Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been reported. In this study, the effects of extrusion types (low- and high-moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low- and high-moisture meat analogues was studied. RESULTS: Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P < 0.001). All high-moisture meat analogues (HMMAs) were associated with a higher integrity index and greater stability of springiness and cutting strength than low-moisture meat analogues (LMMAs) using the same formula and screw speed, while the nitrogen solubility index of HMMAs was lower. Based on the physicochemical properties determined, the higher cross-link formation in HMMAs is proposed to occur in the cooling die section. CONCLUSION: Our findings show that the utilization of high-moisture extrusion cooking and the incorporation of wheat gluten into the formula at 400 g kg-1 could impart a fibrous and compact structure to extrudates similar to that of actual muscle meat, with a greater integrity index and texture stability. © 2019 Society of Chemical Industry.

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats.

BACKGROUND: The continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein-based ingredient can impart fibrous structure like muscle meat. However, there is limited information on a comparison of product properties of TVP and meats. In this study, the comparison of physicochemical properties, texture, and structure of TVP and different types of meats (beef, pork, and chicken) were investigated. RESULTS: The nitrogen solubility and integrity index, chewiness and cutting strength of TVP were similar to that of the chicken sample compared to other meats. However, water absorption capacity of TVP (2173.84 g kg-1 ) was significantly higher than all meat samples (1095.37 to 1653.52 g kg-1 ). The color and amino acids of TVP were different from meat samples due to the difference in protein types. TVP showed a fibrous structure with non-uniform air cells. CONCLUSION: The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. © 2018 Society of Chemical Industry.

Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder.

Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO2 injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO2 injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) (p < 0.05). The injection of CO2 significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates (p < 0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness (p < 0.05). The study demonstrated that extrusion with CO2 injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates.