Extrusion Processing of Foods

Creation of fibrous plant protein foods

“…Meat analogues having a pronounced fibrous structure are known to be most appealing as alternative to meat for consumers . Nowadays, high moisture extrusion is mostly used to make these types of meat analogues (Dubey & Bhattacharya, 2015;Osen & Schweiggert-Weisz, 2016). A decade ago, a structuring technology based on simple shear flow deformation was introduced for the development of fibrous proteinaceous structures with a meat-like appearance (Manski et al, 2007b).…”