The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans

Abstract

Pulse proteins (PLP) can be ideal alternative-sources that produce a meat-like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba-bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gluten (15%) and texturized to produce HMMA using a twin-screw extruder (TX-52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 • C) for 3 hr and rehydrated by soaking at 25 • C for 2 hr, warm-soaking at 50 • C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm-soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm-soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI. Practical Application: Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well-defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.

Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins‐peas, lentils, and faba beans

“…The HMMA samples produced in the research (Kim, Riaz, Awika, & Teferra, 2021 ) were used in this research. The HMMA samples are identified as C1 with soy concentrate (control), T1 with pea protein, T2 with lentil protein, and T3 with faba bean protein.…”

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

“…The appearance of meat analogues products plays a critical role toward consumer acceptance and is thus considered one of the most important product characteristics (Kim et al, 2021). At 60% FMC, samples were bright green, visibly damp with no texturization and a crumbly, gritty texture (Table 2).…”

“…Texturization index is the ratio of maximum cutting strength in the lengthwise (longitudinal) and parallel (transverse) direction of an object (Mazlan et al, 2020). The metric is an indication of fibrous structure formation after extrusion which is essential for meat-like textures and structures in meat analogues (Kim et al, 2021), and is considered a more effective method of assessing fibre formation than texture profile analysis (Palanisamy et al, 2019). If there is no texturization, the lengthwise and parallel cutting strengths are similar, resulting in a texturization index of approximately 1.…”

“…This aligns with the results of Ma and Ryu (2019) who found an inverse relationship between expansion index and density. Expansion is not desirable in high moisture extrusion as this detracts from meat-like textures and is often hampered by temperatures below 100 °C in the cooling die which reduces viscous dissipation of energy during gelation and restructuring of protein (Kim et al, 2021). Contrastingly for low moisture extrusion, exothermic expansion is desirable and required to produce an expanded, sponge-like texture (Zhang et al, 2019).…”

Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review

“…The major focus of this review article is to introduce the pulses value addition (processing), which is the major missing element in Ethiopian setting. The economic benefits of pulses protein isolation and concentration is promising [ 83 ], which is a real potential for significant producer countries like Ethiopia. Both the milling and air classification require electric energy that is from hydroelectric generations, in the case of Ethiopian scenario, which in relation to the Grand Ethiopian Renaissance Dam (GERD) is expected to boost the economy, while still ensuring environment friendly energy alternative [ 84 ].…”