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Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
Lund University, Sweden;Persiaran MARDI UPM, Malaysia.
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences. Linnaeus University, Linnaeus Knowledge Environments, Sustainable Health.ORCID iD: 0000-0001-6973-4190
Lund University, Sweden.
Lund University, Sweden.
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2021 (English)In: Foods, E-ISSN 2304-8158, Vol. 10, no 10, article id 2397Article in journal (Refereed) Published
Abstract [en]

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40-80-130-150 & DEG;C on the extrudates' characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

Place, publisher, year, edition, pages
MDPI, 2021. Vol. 10, no 10, article id 2397
Keywords [en]
meat analogs, high-moisture extrusion, extrudates, texturized protein, plant-based protein, rapeseed protein concentrate, pea protein isolate
National Category
Food Science Food Engineering
Research subject
Natural Science, Food Science
Identifiers
URN: urn:nbn:se:lnu:diva-108242DOI: 10.3390/foods10102397ISI: 000711668100001PubMedID: 34681446Scopus ID: 2-s2.0-85117198169Local ID: 2021OAI: oai:DiVA.org:lnu-108242DiVA, id: diva2:1614726
Available from: 2021-11-26 Created: 2021-11-26 Last updated: 2023-04-14Bibliographically approved

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