Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Abstract

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

“…The low-moisture extrusion process was carried out by the KETSE 20/40 twin-screw extruder (Brabender GmbH, Duisburg, Germany). The screw configuration was the same as that reported in Kaleda et al [14], set to impart high shear. A total of four protein mixes where used for the production of meat analogues: (I) P DF _O P : (70:30 w/w); (II) P Is _O P : (70:30 w/w); (III) P DF _P Is _O P : (35:35:30 w/w/w); (IV) S is_ O P : (70:30 w/w).…”

“…The raw materials for texturization are typically protein isolates derived from soy [10] and pea [7], but interest is rising for other protein sources, such as lupin [11], hemp [12], mung bean, and wheat gluten [13]. Recently, a pea-oat protein blend has been utilized to produce extruded meat analogues characterized by good amounts of essential amino acids and nutritionally valuable composition [14]. Moreover, extrusion cooking significantly reduces the antinutritional factors contained in pulses, enhancing the nutritional value [15].…”

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

“…Studies have demonstrated that similar fibrous structures can be made from soy and pea protein isolates as well as wheat gluten [ 11 , 12 , 13 ]. In addition, oat and pea protein blends have been used to produce fibrillar structures using a twin-screw extruder without cooling die [ 14 , 15 ]. For example, De angelis et al [ 15 ] produced meat analogs from an oat and pea protein isolate blend (ratio 30:70 w/w %) using low-moisture extrusion with parameters such as a screw speed of 600 rpm and an extrusion temperature of 150 °C.…”

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

“…Products based on a fermented pea-oat protein blend were rated as dry and easily disintegrating. The low sensory moisture content of the fermented product obtained from pea and oat was confirmed by its low water holding capacity [ 67 ]. In fermented bio-yoghurt containing chickpea flour, the activity of LAB contributed to an increase in viscosity [ 68 ].…”