2023
DOI: 10.3390/foods12081696
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Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

Abstract: Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine t… Show more

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Cited by 9 publications
(1 citation statement)
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“…A study by Liu et al [ 11 ] found that the protein content of peanut meal, a by-product of oil extraction, is about 55%, the range of peanut protein powder content in its determination. The protein, lipid, and water contents of the peanut protein powder determined in another study by Zhang et al [ 42 ] were 55.3% (dry basis), 8.8% (dry basis), and 6.1%, respectively. These studies provided valuable insights into the composition of peanut protein powder.…”
Section: Resultsmentioning
confidence: 99%
“…A study by Liu et al [ 11 ] found that the protein content of peanut meal, a by-product of oil extraction, is about 55%, the range of peanut protein powder content in its determination. The protein, lipid, and water contents of the peanut protein powder determined in another study by Zhang et al [ 42 ] were 55.3% (dry basis), 8.8% (dry basis), and 6.1%, respectively. These studies provided valuable insights into the composition of peanut protein powder.…”
Section: Resultsmentioning
confidence: 99%