Quality Modification of Food by Extrusion Processing

Gregson, Christopher M.; Lee, Tung-Ching

doi:10.1007/978-1-4419-9090-7_13

Cited by 6 publications

(4 citation statements)

References 44 publications

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“…The raw material ingredients typically used for PBMAs such as soy protein or gluten have a beige or yellow brown color which is far different from the well-known meat burger appearance. Therefore colorants can be added either before the extrusion process or during the final product formulation stage along with the other ingredients [54]. Furthermore, the importance of color changes during preparation cannot be overstated, as these are critical in making PBMA burgers resemble traditional meat products.…”

Section: Colouring Agentsmentioning

confidence: 99%

Article Review: Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers

Vila-Clarà,

Vila-Martí,

Vergés-Canet

et al. 2024

Preprint

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The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogues market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

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Section: Colouring Agentsmentioning

confidence: 99%

Article Review: Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers

Vila-Clarà,

Vila-Martí,

Vergés-Canet

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…The raw material ingredients typically used for PBMAs, such as soy protein or gluten, have a beige or yellow-brown color, which is far different from the well-known meat burger appearance. Therefore, colorants can be added either before the extrusion process or during the final product formulation stage, along with the other ingredients [60]. Furthermore, the importance of color changes during preparation cannot be overstated, as these are critical in making PBMA burgers resemble traditional meat products.…”

Section: Coloring Agentsmentioning

confidence: 99%

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Vila-Clarà,

Vila-Martí,

Vergés-Canet

et al. 2024

Foods

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The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

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“…This factor indicates the potential of triticale as an alternative to cereals for various foods and beverages. Triticale grain is used in the production of compound feeds for almost all types of livestock [7,8]. It is a working hypothesis that triticale grains have the potential to be used more effectively in animal feed if preparation methods are used that lead to the digestibility of components, such as germination and extrusion [9].…”

Section: -Introductionmentioning

confidence: 99%

Optimization of the Extrusion Process in the Production of Compound Feeds for Dairy Cows

Kassymbek,

Iztayev,

Balevi

et al. 2023

Emerg Sci J

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The paper proposes a way of enriching the composition of mixed fodder by combining two promising technologies with known effects: inclusion of germinated grain in the composition and extrusion. Crude and digestible protein, fiber, fat, and mineral elements Ca, K, Na, and P were studied. Inclusion of sprouted grain into mixed fodder and subsequent extrusion contribute to improvements in taste qualities, increased edibility, and assimilation of mixed fodder, as well as nutritive value. Taking into account the obtained knowledge about the influence of temperature regime and content of germinated triticale grain in mixed fodder production, it is advisable to continue research to adapt the technology and develop formulations for different types of animals and farm birds. The purpose of the study was to optimize the process of extrusion of sprouted triticale grain in order to reduce energy consumption and obtain high-quality extrudates. To achieve this goal, the following tasks were set: to analyze the regime factors affecting the fat content based on the optimization of technological modes of extrusion. To optimize the technology of extrusion of triticale grain of the Kozha variety, the fat content was chosen as the target function. Optimization of the technology of extrusion of triticale grain of the Kozha variety was carried out by the method of nonlinear programming. The following optimal technological modes of grain extrusion were obtained: The content of sprouted triticale grain is 15%, and the extrusion temperature is 140°C. With these optimal grain processing modes, the target function was 1.12%. The practical significance of the technology of the production of compound feeds with the use of extrusion in order to improve the quality and increase the shelf life. Doi: 10.28991/ESJ-2023-07-05-08 Full Text: PDF

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Quality Modification of Food by Extrusion Processing

Cited by 6 publications

References 44 publications

Article Review: Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers

Article Review: Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers

Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review

Optimization of the Extrusion Process in the Production of Compound Feeds for Dairy Cows

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