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BACKGROUND: High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138-180 ∘ C), water feed (40-68%) and screw speed (400-1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated. RESULTS:The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD. CONCLUSION:The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption. Influence on in vitro protein digestibility (IVPD)The extrusion process significantly improved the IVPD of lupin extrudates compared to that of raw material mixture (Table 5). Despite the reduction of anti-nutritional factors by the extrusion process, the changes in protein structure due to high temperatures and shear appear to be the main influencing factor J Sci Food Agric 2019; 99: 2175-2185

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Possibilities of a removal of 3-chloro-1,2-propanediol fatty acid esters (3-MCPD esters) and related substances from palm oil were investigated using different adsorption materials. Some of them are already applied for the improvement of frying oils with respect to reducing polar components. For this purpose nine different commercially available inorganic adsorbent materials were chosen and screened with respect to their ability to reduce the contents of 3-MCPD esters and related substances in a refined palm oil. Two of the materials, a calcinated zeolite and a synthetic magnesium silicate, were found to be able to reduce the contents of these substances in a range of up to 40%. Further investigations revealed that the 'related substances' which had been identified mainly as glycidyl esters, were removed but not the 3-MCPD esters. Especially the zeolite was able to lower the concentration of these substances relatively fast in a broad range of treatment temperatures. No adverse effects were detected for this material with respect to sensory properties and oxidative stability of the palm oil after the treatment.Practical applications: The successful removal of the health relevant 3-MCPD esters and related substances may open additional possibilities for the manufacturing of palm oils containing these substances, for example for infant foods. The advantage of such an approach is that these procedures may be easily implemented in a short time frame. In contrast, influencing of precursor contents and formation pathways, like changes in culture and harvesting of palm fruits or modifications of refining processes, requires more fundamental research and may have several impacts on the manufacturing procedures.

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