BACKGROUND The continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein‐based ingredient can impart fibrous structure like muscle meat. However, there is limited information on a comparison of product properties of TVP and meats. In this study, the comparison of physicochemical properties, texture, and structure of TVP and different types of meats (beef, pork, and chicken) were investigated. RESULTS The nitrogen solubility and integrity index, chewiness and cutting strength of TVP were similar to that of the chicken sample compared to other meats. However, water absorption capacity of TVP (2173.84 g kg−1) was significantly higher than all meat samples (1095.37 to 1653.52 g kg−1). The color and amino acids of TVP were different from meat samples due to the difference in protein types. TVP showed a fibrous structure with non‐uniform air cells. CONCLUSION The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. © 2018 Society of Chemical Industry

Isolated soy protein (ISP), isolated mung bean protein (IMBP), isolated peanut protein (IPNP), isolated pea protein (IPP), and wheat gluten (WG) were texturized by (50%) intermediate moisture extrusion for comparing product characteristics. High water‐holding capacity was observed in ISP‐ and IPP‐based texturized vegetable proteins (TVPs), while high integrity index was exhibited in IPP‐ and WG‐based TVPs. ISP‐, IPP‐, and WG‐based TVPs indicated high textural properties, whereas IMBP‐ and IPNP‐based TVPs presented low rehydration and textural properties. The amounts of sulfur‐containing amino acids of ISP, IPP, and WG increased after extrusion. The lowest essential amino acids content was found in WG‐based TVP. ISP‐ and IPP‐based TVPs displayed more sponge‐like structure than those other proteins. Protein solubility of TVPs was significantly lower than that of their raw materials. Our findings reveal that the desired meat analog with high potential in physicochemical and functional characteristics under intermediate moisture extrusion among TVPs is IPP‐based TVP. Practical applications It is well‐known that soybean protein and wheat gluten (WG) were widely used for producing a texturized vegetable protein (TVP). However, soybean protein and WG have limitations as food allergen and imbalance of essential amino acids, respectively. Thus, mung bean protein, peanut protein, and pea protein were chosen for this study. From the results, it could be possible to develop a new generation of TVP from pea protein instead of soybean protein and WG for future human diets.

BACKGROUND Plant protein‐based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low‐ and high‐moisture meat analogues have not been reported. In this study, the effects of extrusion types (low‐ and high‐moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low‐ and high‐moisture meat analogues was studied. RESULTS Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P < 0.001). All high‐moisture meat analogues (HMMAs) were associated with a higher integrity index and greater stability of springiness and cutting strength than low‐moisture meat analogues (LMMAs) using the same formula and screw speed, while the nitrogen solubility index of HMMAs was lower. Based on the physicochemical properties determined, the higher cross‐link formation in HMMAs is proposed to occur in the cooling die section. CONCLUSION Our findings show that the utilization of high‐moisture extrusion cooking and the incorporation of wheat gluten into the formula at 400 g kg−1 could impart a fibrous and compact structure to extrudates similar to that of actual muscle meat, with a greater integrity index and texture stability. © 2019 Society of Chemical Industry

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Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) ( < 0.05). The injection of CO significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates ( < 0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness ( < 0.05). The study demonstrated that extrusion with CO injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates.