Flow induced fibre alignment in Mycoprotein paste

Miri, Taghi; Barigou, Mostafa; Fryer, P.J.; Cox, Philip W. L.

doi:10.1016/j.foodres.2005.04.005

Cited by 14 publications

(9 citation statements)

References 13 publications

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“…Previous results show that once a critical concentration of insoluble fibers has been reached in extruded blends, sectional expansion is often limited, although this has only been investigated based on the final SEI [ 41 ]. The fibers originating from RPC can align themselves in the direction of flow, strengthening the expanding melt, increasing its mechanical resistance in the axial direction and creating an anisotropic matrix structure [ 42 ]. This in turn can limit sectional expansion, because the structural anisotropy inhibits the biaxial extensional properties of the extruded blends [ 21 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.

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Section: Discussionmentioning

confidence: 99%

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Martin

Osen

Karbstein

et al. 2021

Foods

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“…Also, workability has been investigated on mycoprotein pastes, but for food application. 33 Cellulose nanofibrils have also been added to myceliumwood mixtures using paddle mixing but the final composite was prepared by cold pressing to form a board. 34 In this paper, we explore the use of bamboo chopped fibres and chitosan as ingredients to increase the workability and buildability of mycelium mixtures to build mycelium-bound composites using extrusion.…”

Section: Figure 1 Comparison Of Processes and Materials In Terms Of E...mentioning

confidence: 99%

Development of an extrudable paste to build mycelium-bound composites

et al. 2020

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“…It is important that meat analogues should have a fibrous structure giving desirable textural properties 25. Meat analogues prepared from plant‐derived proteins, especially soy and/or wheat proteins, were very elastic, rubbery and tough, with poor mouthfeel due to their agglomeration properties.…”

Section: Resultsmentioning

confidence: 99%