Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa).
Food Chem
; 463(Pt 1): 141042, 2024 Sep 01.
Article
em En
| MEDLINE
| ID: mdl-39241412
ABSTRACT
Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50-70 %) and the temperature in the second heating zone of the extruder (110-140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AFOFPPI (401545 %) extruded at 60 % moisture and 135 °C showed promising functional properties with WAC and WSI values of 3.2 ± 0.2 g H2O/g and 24.89 ± 2.31 %, respectively, and oil absorption capacity (OAC) of 1.3 g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem
/
Food chem
/
Food chemistry
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido