Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

Abstract

The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200°C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the BoxBehnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8°C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

“…Another important factor affecting the texture of HMMA, according to the OPLS model, was the WHC of the protein isolates/concentrate, with lower WHC correlated to higher hardness ( Figure 4 c). WHC depends on the conformation of proteins, the number of hydrophilic sites and carbohydrate content [ 46 ]. Lower WHC might indicate that more proteins are in their native state [ 36 ].…”

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

“…The rehydration ratio was determined with whole meat analogues according to Tehrani et al [10] with few modifications. Amounts of 5 g of meat analogues were rehydrated with 50 mL of water at 20 • C for 1 h. The rehydration ratio (RR%) was expressed in percentage, according to the following equation:…”

“…The raw materials for texturization are typically protein isolates derived from soy [10] and pea [7], but interest is rising for other protein sources, such as lupin [11], hemp [12], mung bean, and wheat gluten [13]. Recently, a pea-oat protein blend has been utilized to produce extruded meat analogues characterized by good amounts of essential amino acids and nutritionally valuable composition [14].…”

Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate

“…During this process, the degree of protein denaturation and starch cracking also changed, affecting the WAI and WSI. With the increase of temperature, some protein molecules refolded and re‐aggregated into larger groups, 33 which was unfavorable to WAI; at the same time, some small‐sized protein aggregates, starch, and insoluble dietary fibers were decohered or degraded into small ones, losing the water holding capacity, but enhancing the WSI 34 . Moisture lubricated the material and shortened the time of the material in the extruder, making starch and cellulose decompose insufficiently, which was conducive to water absorption 19,35 .…”