Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures

Xiao, Zhigang; Jiang, Ruisheng; Huo, Jinjie; Wang, Haiguan; Li, Hang; Su, Shuang; Gao, Yuzhe; Duan, Yuxi

doi:10.1016/j.lwt.2022.113535

Cited by 21 publications

(22 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The incorporation of isolated rice protein (10%) along with isolated soy protein (40%) and wheat gluten (40%) and corn protein (10%) was observed to improve the textural properties (integrity index, chewiness, and degree of texturization) and decrease the formation of the fibrous structure upon extrusion. The raw materials were extruded at 140 was reported to a lower hardness and tensile force values during the extrusion of rice bran-added meat analogs (67). Red yeast rice, prepared by culturing rice with Monascus purpureus yeast strains, improve the color, high moisture, protein, and fat content but with significantly (p < 0.05) decreased shrinkage and cooking yield of the plant-based meat analogs as compared to beef patties (69).…”

Section: Rice Proteinmentioning

confidence: 99%

“…Rice protein had higher nutritional quality, true digestibility, and biological value as compared to soy protein isolates ( 65 ), hence recommended for infants and the elderly ( 58 ). Rice bran is a rich source of dietary fiber (27.6-33.3%) and its incorporation in meat analogs could improve the nutritional as well as functional properties of the developed meat analogs ( 66 , 67 ).…”

Section: Protein Sourcesmentioning

confidence: 99%

“…The raw materials were extruded at 140°C barrel temperature, 250 rpm screw speed, 100g/min feed rate, and 40% moisture. Xiao et al ( 67 ) noted enhanced intermolecular hydrogen bonds leading to increased hardness and tensile force at temperature (<170°C) and increasing screw speed up to 280 r/min during the extrusion of rice bran-added meat analogs. Increasing moisture content was reported to a lower hardness and tensile force values during the extrusion of rice bran-added meat analogs ( 67 ).…”

Section: Protein Sourcesmentioning

confidence: 99%

“…Xiao et al ( 67 ) noted enhanced intermolecular hydrogen bonds leading to increased hardness and tensile force at temperature (<170°C) and increasing screw speed up to 280 r/min during the extrusion of rice bran-added meat analogs. Increasing moisture content was reported to a lower hardness and tensile force values during the extrusion of rice bran-added meat analogs ( 67 ). Red yeast rice, prepared by culturing rice with Monascus purpureus yeast strains, improve the color, high moisture, protein, and fat content but with significantly (p < 0.05) decreased shrinkage and cooking yield of the plant-based meat analogs as compared to beef patties ( 69 ).…”

Section: Protein Sourcesmentioning

confidence: 99%

See 3 more Smart Citations

Technological interventions in improving the functionality of proteins during processing of meat analogs

et al. 2022

View full text Add to dashboard Cite

Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘

show abstract

Section: Rice Proteinmentioning

confidence: 99%

Section: Protein Sourcesmentioning

confidence: 99%

Section: Protein Sourcesmentioning

confidence: 99%

Section: Protein Sourcesmentioning

confidence: 99%

See 2 more Smart Citations

Technological interventions in improving the functionality of proteins during processing of meat analogs

et al. 2022

View full text Add to dashboard Cite

show abstract

“…It is a promising approach to generate a fibrous meat‐like structure from plant proteins by subjecting plant proteins and other materials to high pressure, shear, and extreme temperature using a twin screw extruder, followed by lowering temperature in a cooling die, which results in the development of fibres (Schmid et al ., 2022). Plant proteins, such as wheat gluten (Zhang et al ., 2022), soy protein (Chiang et al ., 2019), pea protein (Osen et al ., 2014; Schreuders et al ., 2019), peanut protein and mung bean (Samard & Ryu, 2019), hemp protein (Zahari et al ., 2020; Nasrollahzadeh et al ., 2022), rapeseed (Jia et al ., 2021), rice bran (Xiao et al ., 2022), and yeast protein (Xia et al ., 2023) acquire a characteristic texture via high‐moisture extrusion with a twin‐screw extruder. These textured products can be used as meat analogues in an extensive range of ready‐to‐eat foods.…”

Section: Introductionmentioning

confidence: 99%

High‐moisture soy protein‐mushroom‐based meat analogue: physicochemical, structural properties and its application

Ketnawa

Chaijan

Großmann

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryAs the flexitarian diet becomes more popular, as well as rising concerns about the environment and health wellness, the demand for plant‐based meat has significantly increased in recent years. This study aimed to develop the feasibility of using mushrooms as an alternative ingredient in a plant‐based meat analogue via high‐moisture twin‐screw extrusion. Five high‐moisture fibrous‐structured meat analogues (HMs, moisture around 61–64 wt, %) from soy protein isolate (SPI) mixed with mushroom powder (MP) in the ratios of SPI and MP of 60:0 (control: CT), 45:15 (M15), 35:25 (M25), 25:35 (M35), and 15:45 (M45) were successfully developed. The increase in MP led to a significant change in darker and brown spot scattering attributes; however, it significantly decreased the textural properties (hardness, and chewiness) of the selected HM (M25), which were significantly lower than CT (P < 0.05). Water holding capacity slightly decreased, while oil holding capacity decreased in HMs with MP compared to CT. Low protein solubility and viscosity of HMs proved the thermally denatured when extrusion cooking. The protein content of all HMs ranges from 52.29 to 72.14 wt% in concordance with the increment of the SPI ratio. HMs showed higher protein digestibility during the intestinal stage than the gastric stage. Thai‐Northern style sausage (Sai‐aua) analogue prepared from M25 gained the highest overall acceptability. Due to their availability, low cost, nutritional values, and health benefits, mushrooms proved to be a potential source to produce HMs. Besides, our findings help create high‐added‐value products that benefit human health, protein sustainability, and environmental concerns.

show abstract

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Naji‐Tabasi¹,

Shahidi‐Noghabi²,

Dovom³

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)‐alginate (0.5%) (GA1), gellan (1%)‐alginate (1%) (GA2), gellan (0.5%)‐alginate (0.5%)‐xanthan (0.1%) (GAX 1%), and gellan (1%)‐alginate (1%)‐xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.

show abstract

Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures

Cited by 21 publications

References 30 publications

Technological interventions in improving the functionality of proteins during processing of meat analogs

Technological interventions in improving the functionality of proteins during processing of meat analogs

High‐moisture soy protein‐mushroom‐based meat analogue: physicochemical, structural properties and its application

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

Contact Info

Product

Resources

About