Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Zahari, Izalin; Purhagen, Jeanette; Rayner, Marilyn; Ahlström, Cecilia; Helstad, Amanda; Landers, Michael; Müller, Jens; Eriksson, J.; Östbring, Karolina

doi:10.1016/j.jfoodeng.2023.111567

Cited by 7 publications

(7 citation statements)

References 25 publications

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“…The magnitude of changes for cohesiveness and springiness were much smaller compared to those of hardness and chewiness. No significant effect of moisture content on cohesiveness and springiness for a blend of SPI, gluten, and wheat starch was reported (Yao et al, 2004) Ó International Journal of Food Science and Technology 2024 and for a blend of hempseed protein concentrate and oat fibre residue (Zahari et al, 2023). Our results are in line with these findings.…”

Section: Texture Propertiessupporting

confidence: 89%

“…It was not possible to obtain HMMAs for the F4 formula, which has the lower total protein content (60%). Although there are studies with extrudates obtained with this level of total protein or below (Saldanha do Carmo et al, 2021;Zahari et al, 2023), it is believed that the higher levels of BSG addition decreased the cross-linking between the SPI proteins so that it was not able to form a continuous phase, which is necessary for texturising (Dou et al, 2022). Similar results were reported for HMMAs made from blends of soy protein and sunflower meal (SFM).…”

Section: Macrostructure Of the Hmmasmentioning

confidence: 60%

“…Moisture content significantly affected (P < 0.05) the hardness values. As the moisture content increased from 60% to 70%, hardness decreased, probably because of less interaction between protein molecules as they diluted with water (Zahari et al, 2023).…”

Section: Texture Propertiesmentioning

confidence: 99%

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Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

da Silva,

Lima,

Koksel

et al. 2024

Int J of Food Sci Tech

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SummaryBrewer's spent grain (BSG) is the major by‐product of brewery industry. Due to being rich in dietary fibres and proteins, it has great potential to be upcycled in plant‐based foods and contribute to the sustainability of our food system. This study investigated the incorporation of BSG at different concentrations to soy protein‐based high‐moisture meat analogues (HMMAs). Colour, textural properties, and macrostructure of the resulting HMMAs were examined. In vitro protein digestibility of selected HMMAs was also measured. At 15% BSG incorporation level, the presence of BSG favoured texturisation and lowered the hardness of HMMAs. However, higher BSG incorporation levels impaired the formation of a fibrous structure in the HMMAs that mimics the mouthfeel of animal‐based products. When extrusion feed moisture increased from 60% to 70%, the hardness and chewiness of the HMMAs decreased from 223.18 and 188.94 N to 127.80 and 103.16 N, respectively, while the cohesiveness and springiness were not significantly affected. In general, the higher the BSG incorporation level, the darker and browner were the HMMAs. IVPD of HMMAs varied from 74.58% to 76.15% and was higher in the HMMAs containing BSG, indicating that BSG complements soy protein digestibility. BSG incorporation may improve the texture of HMMAs and contribute to the intake of dietary fibre.

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Section: Texture Propertiessupporting

confidence: 89%

Section: Macrostructure Of the Hmmasmentioning

confidence: 60%

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Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

da Silva,

Lima,

Koksel

et al. 2024

Int J of Food Sci Tech

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“…Furthermore, they also concluded that dry fractionated hemp proteins contain high levels of phytic acid, and emphasized another role of hemp proteins, besides the structural one, as an important contributor to the daily intake of phytic acid. Zahari et al [96] produced high-moisture meat analogues with extrusion using a hempseed protein concentrate in combination with oat fiber. The resulting meat analogues had a fibrous structure and brown color derived from hempseed protein.…”

Section: Oil Seed Proteinsmentioning

confidence: 99%

“…Globulins and albumins with β-sheets give fibrous-like structures during extrusion, with a significant influence of process conditions (high moisture does not favor textural properties, while increased temperature does); low water solubility, good emulsifying and gelling properties, foaming, water and fat holding capacity similar to soy protein isolates[95][96][97][98] …”

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confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

Gels

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Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

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Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Kang,

Meng,

Liu

et al. 2024

Food Hydrocolloids

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Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Cited by 7 publications

References 25 publications

Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

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