Influence of sunflower flour on the extrusion behaviour of soya grits and the functional properties of the extrudates (Short communication)

Abstract

Texturizing is the key to produce meat-like products from vegetable proteins; by application of texturized protein products it is possible to increase the substitution rate of meat in meat products, because such products have their own structure, and their addition will not cause such a structure loss as it is connected with addition of proteins as a powder. Thermoplastic extrusion is a relatively simple procedure to process flours to structurates [I, 21.Our aim was to study the extrusion of mixtures of soybean and sunflower flours, because the amino acid compositions of the two proteins supplement each other.

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

“…Researchers started to use commercial soy protein isolates/concentrate together with other protein sources in order to reduce the use of soy protein, and also to study their combination, establish texturization conditions, and to aim to diversify meat products in the market with different formulations, as discovered by many authors [ 15 , 61 , 62 , 70 ]. Kozlowska et al [ 81 ] used high- and low-pressure processing to texturize the flours and concentrates that were derived from soybean and rapeseed, as well as the blends of soybean and rapeseed (1:1).…”

“…Raising the moisture content would increase the L* values owing to the lower rates of chemical reactions in the protein composite produced with greater water content [ 24 , 97 ]. Other physical properties applied by the authors in this review on TVP and meat analogues are lateral expansion [ 96 ], bulk density [ 49 ], porosity [ 67 ], expansion index [ 60 , 70 ], and rehydration [ 70 ].…”

“…As a result, the quality of the nutrients could be increased by mixing two or more protein sources, which enable the mix to meet FAO standards for a particular age group. Several publications [ 22 , 24 , 32 , 67 , 70 ] reported the amino acid composition; however, no publication was found that analyzed the protein quality or protein digestibility-corrected amino acid score (PDCAAS) of the produced meat analogues. This demonstrates that there is currently a lack of information that is readily available.…”

“…This demonstrates that there is currently a lack of information that is readily available. Previously, it was reported that the amino acid composition of soy and sunflower mixed flours may complement each other [ 70 ]. According to Osen et al [ 32 ], extrusion did not influence hydrolysis or amino acid composition, possibly because high feed moisture minimized shear stress and mechanical energy loss in the extruder.…”