New protein texturization processes by extrusion cooking at high moisture levels

Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

“…), at suitable levels that are highly dependent on the composition of the feed material. Three steps are essential for texturization: 'melting' of the protein constituents inside the extruder as a result of high shear and temperature; steady pumping of the food 'melt' from the extruder into the die; and development of a laminar flow in the cooling die, to initiate fibre formation (1,2). Little precise information is available concerning the influence of process variables on extrudate characteristics.…”

“…Recent studies have shown that it is possible to use a twin-screw extruder to texturize (with fibre formation) mixes of myofibrillar and vegetable proteins of high moisture content (500 -700 g/kg) (1,2). Such texturized products could replace meat or seafoods in a variety of applications.…”

Thermoplastic Extrusion in Food Processing

“…Texturization processes by extrusion can be used to obtain products that imitate the texture, taste, and appearance of meat or seafood with high nutritional value (Cheftel et al, 1992).…”

“…Increasing temperature from 140 to 180°C results in a proportional decrease in disulfide linkages formed in extruded soy protein isolates (Areas, 1992). Temperatures lower than 90°C hinder expansion and layer formation (Cheftel et al, 1992). At a given temperature, higher moisture contents result in softer and less texturized extrudates due to reduced www.intechopen.com protein-protein interactions and lower viscosity.…”

Functionality-driven fractionation the need for mild food processing

“…For fibrous structure formation with high moisture content, it is known that water absorption and gelling are important properties (Asgar et al 2010;Singh et al 2008). Besides protein, other components can contribute to this functionality as well, and might even be required, given the hypothesis that a two phase system is a needed for structuring plant proteins into fibers (Cheftel et al 1992;Grabowska et al 2016).…”