Effects of extruder parameters (barrel temperature: 75-175°C; screw speed: 76-100 rpm) and feed formulations (feed moisture: 15-21%; mango peel powder: 0-33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture and mango peel powder produced less expand and hard extrudates. The torque decreased as the barrel temperature, screw speed and mango peel powder content increased. Low temperature extrusion increased the moisture loss of extrudates. Increasing the mango peel powder reduced the extrudate expansion, but the post-drying subjected to the extrudate produced improved texture.

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

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With the urgent need to curb plastic pollution, research and development in biodegradable plastic have received a great deal of attention. Starch film is the most promising alternative to conventional petroleum-based plastic. It is biodegradable, affordable, and non-toxic to human health and the environment. Over the last decade, much attention has been paid to cellulose nanofiller-reinforcement to the starch-based polymer to produce nanocomposites. While the use of oat as nano-reinforcement is quite well known, there is still limited studies that investigate the use of nanocellulose for oat starch nanocomposite films reinforcement. There is an ample of possibility in improving the properties of oat starch films, and therefore utilizing nanocellulose reinforcement should be further investigated.

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The effect of screw speed and oyster mushroom addition on the texture characteristics (hardness, gumminess, and chewiness) and specific mechanical energy (SME) was determined via factorial experiment design. Individually increasing screw speeds had little effect compared to the effects of oyster mushroom addition. However, the combined effects of screw speed and oyster mushroom addition significantly reduced (p ≤ 0.05) all the texture characteristics. The hardness (3521.35 g) and gumminess (2717.85) of the meat analog extruded at the maximum screw speed of 160 rpm and 15% oyster mushroom addition are close to the chicken breast’s characteristics, respectively. The oyster mushroom–soy protein extrudates are chewier than the non-hydrated texturized vegetable protein (TVP) and chicken meats. The SME values of the single-screw extrusion were linearly affected by the increasing screw speed, which also lies in the range < 200 kJ/kg for producing meat analog with acceptable characteristics. Applying the superposition technique successfully shifted the individual curves of the SME into a smooth master curve vertically, allowing an interpolating in the prediction of SME value at a given screw speed value.