Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Abstract

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 °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.

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

“…The bibliometric analysis revealed that the 84 papers included in the systematic review were published in 38 journals between 1972 and 2022. It was revealed that the most frequent journals chosen by the authors were Foods with 15 articles [ 14 , 15 , 24 , 41 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 ], followed by Journal of Food Science with nine articles [ 11 , 20 , 25 , 60 , 61 , 62 , 63 , 64 , 65 ]. Because the journals were indexed by both Scopus and Web of Science databases, they were all of high quality, and most were placed in Quartile 1 or 2 (see Table 2 ).…”

“…Because various plants have varying protein types and qualities, numerous efforts have been made to create a novel blend of several plant proteins with the hope that some proteins may compensate for the drawbacks of other plant proteins during the texturization process. For example, Kozlowska et al [ 81 ] and Zahari et al [ 14 ] suggested that rapeseed protein would be a good source for supplementing other vegetable proteins, e.g., soybean and yellow pea. Arueya et al [ 67 ] created meat analogues from Lima bean protein concentrate (LBPC) and African oil bean seed concentrate (AOBSPC), which are underutilized legumes with high nutritional potential grown mainly in Peru.…”

“…The anticipation that oil droplet breakage is improved at greater matrix viscosities was supported by these findings. Some protein materials still contain a high content of oil, such as rapeseed protein concentrate [ 14 ], which could thus enhance the final product characteristics without adding any fat during thermal–mechanical processing. Nevertheless, too much oil may contribute to the lubricating effect (slippery condition) within the barrel, hindering the protein denaturation process.…”

“…Many texturization technique studies have been conducted in recent years, which were classified into five groups: single screw extrusion (SSE), twin screw extrusion (TSE), shear/Couette cell (SC), spinning (S), and mixing/other methods (M/O). For thermal–mechanical processing, high moisture extrusion technology has become a popular method compared to other texturizing methods due to its lower energy consumption, lack of waste to be disposed of, high efficiency, and higher textured product quality [ 14 , 21 , 24 , 49 , 51 , 53 , 54 , 59 , 101 , 112 ]. In the past, the production of TVP, which often has a lower moisture content, was mostly done using single-screw extruders [ 81 , 96 , 99 , 103 ].…”

“…In manufacturing HMMA utilizing extrusion technology, protein is the most crucial element. Because of the mix, shear, heat, pressure, and cooling ( Figure 1 ) obtained in the extruder and cooling die, the protein is denatured, unfolded, realigned, and cross-linked during extrusion ( Figure 2 ) [ 14 ]. Protein interactions are regulated by additional factors, such as protein type, pre-treatment, and extrusion parameters, in addition to the types of protein bonds present in HMMA [ 15 ].…”