Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

Abstract:

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1670-1676
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1670
• Online since: September 2013
• Authors: Lan Zhang, Han Song Yu, Yao Hui Hu
• Keywords: Color, Hardness, High-Moisture Extrusion, Meat Analogs, Soybean Residue, Torque

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