Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog

Abstract

Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature. Food Engineering and Physical PropertiesExtrusion Process Parameters . . . perature profile in the extruder from the first zone to the fourth zone before reaching the cooking temperature was 27, 60, 107, and 129 ЊC, respectively. The last 2 zones (fifth and sixth) were set at the desired cooking temperature (CT). The extruder responses, including die pressure, percent torque, and product temperature before the cooling die, were recorded. About half of the extruded samples were dried in a convection oven at 40 ЊC for about 24 h until the moisture content was 10 ± 0.5% (wet basis). The rest were stored in an airtight plastic container without dehydration in a walk-in freezer at -18 ЊC.

Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

“…In this work, it was noteworthy that 'barrel temperature × feed moisture' interaction displayed a highly significant effect on WHC (P = 0.0053), which were also found by other researchers (Lin et al, 2002;Thiébaud et al, 1996). It may be due to the less frequent protein-protein interactions and the better fiber alignment when feed moisture was at a high level (Thiébaud et al, 1996).…”

“…There was subtle difference among the three samples. Compared with Sample B and Sample C, the vacuoles (dark areas) in Sample A seemed to be a bit bigger, which might account for its higher water-holding capacity (Lin et al, 2002).…”

“…This result was in agreement with observations made in previous studies. For instance, in their study of blends of soy protein isolate (SPI) and wheat starch, Lin et al (2002) found that the water-holding capacity of extrudates increased with higher cooking temperatures. Park et al (1993) studying the extrusion of soy flour-corn starch-raw beef blends using a single-screw extruder, reported that increasing process temperature from 140℃…”

Quality evaluation of millet-soy blended extrudates formulated through linear programming

“…Ready-To-Eat snacks/Breakfast cereals has dramatically transformed the cereal industry, the key being qualityextruded products offered to consumers at competitive prices (Lin et al 2002;Yeh and Jaw 1999). Snack foods now comprise an important part of the daily nutrient and calorie intake of many consumers.…”

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

“…Ready-to-eat, grain-based food products, such as snacks, breakfast cereals, and pasta, and products with textured soy protein can be extruded (Suknark et al, 2001;Lin and Hsieh, 2002). Breakfast cereals are the precursors of a wide variety of extruded foods that today occupy numerous supermarket shelves (Sardagna et al, 2002) Sensory analysis investigates people's responses to sensations caused by physiological reactions.…”