The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Carmo, Cátia Saldanha do; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor

doi:10.1016/j.lwt.2019.108252

Cited by 62 publications

(37 citation statements)

References 56 publications

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“…Studies of expanded snacks confirm that texture properties, such as hardness, are directly related to expansion [ 24 ]. Higher dough viscosity was shown to favor higher expansion [ 23 ], whereas in this work fermented sample dough was less viscous due to macromolecular degradation and accordingly the extrudate was less expanded. Macromolecular degradation is also reflected in the lower cohesiveness of the fermented extrudate as smaller molecules formed weaker internal structures.…”

Section: Resultsmentioning

confidence: 95%

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

Kaleda

Talvistu

Tamm

et al. 2020

Foods

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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.

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Section: Resultsmentioning

confidence: 95%

“…The specific mechanical energy (SME) was calculated as described by do Carmo et al (2019) [ 23 ]. The mass flow rate was calculated by collecting the extrudate for three minutes and then recording the mass of used water, the mass of dried extrudate, the moisture content of powder, and the moisture content of dried extrudate.…”

Section: Methodsmentioning

confidence: 99%

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

Kaleda

Talvistu

Tamm

et al. 2020

Foods

View full text Add to dashboard Cite

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“…The mass moisture partially evaporates and rapidly expands to generate aerated, cellular structure in the finished product at the die when it is exposed to ambient pressures upon exiting the die (58,59,60). The finished product is identified based on texture, crispiness, and density after cooling (59). The density of the extrudate is determined by adjusting the extrusion barrel temperature and moisture level (57).…”

Section: Extrusion Texturization Of Vegetable Proteinsmentioning

confidence: 99%

“…The study demonstrated that different moisture levels and nitrogen gas impacted product expansion but did not influence the texture and color of the product. In addition, pulse proteins have been fortified with cereal ingredients for texturization (59). The expanded snack was produced with a combination of 50% (w/w) pea starch, 40% (w/w) oat fiber, and 10% (w/w) pea protein isolate using a conventional twin-screw extruder with feed moisture (11.2-16%), fixed barrel temperatures (30, 70, 90, and 135°C), die temperature (145.9-160°C), fixed feeding rate (0.68 kg/hr), fixed screw rotation (200 rpm), and die opening (3 mm).…”

Section: Cereal Foods World July-mentioning

confidence: 99%

“…In this study, acceptable sensory properties of an expanded pea product with high fiber (3.5 g/portion) and protein contents were produced at a moisture content of 11.2% and die temperature of 160°C. Additionally, the authors stated that moisture was the most influential parameter on product quality (59). Pea ingredients are relatively new materials in the food industry compared with soybean ingredients, but in recent years, there has been an increasing interest in pulse proteins for use in sustainable plantbased protein products (59,60).…”

Section: Cereal Foods World July-mentioning

confidence: 99%

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Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

2020

CFW

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Plant-based meat alternatives have become a major staple in the North American marketplace due to changing consumer demands. The main drivers of this market segment are changing dietary patterns, increasing numbers of consumers pursuing vegetarian and flexitarian lifestyles, rising individual income in developing countries, and an increase in global awareness of environmental concerns. Pulse crops and pulse proteins present an outstanding nutritional value chain, along with superior techno-functionality that can meet the requirements of plant proteins for producing meat analogue ingredients. In addition, pulse crops can assist in reducing carbon footprint by fixing nitrogen during agricultural production rotations. Pulse proteins also offer alternative solutions for addressing gluten-free, low-allergen, and GMO-free meat alternatives in the global marketplace. Alternative pulse-based solutions with similar sensory and texture attributes may be used to substitute for meat ingredients in new product applications. Global awareness of healthy lifestyles, increased protein intake, and rising income in developing countries have shifted eating habits toward following a well-balanced diet that consists of a complete combination of proteins, carbohydrates, lipids, and micronutrients (1). As the world population has been predicted to reach 9.5 billion by 2050, the demand for animal proteins would significantly increase due to changing consumption patterns in Asian and Southeast Asian countries (2). However, increased demand for animal-based products and their higher consumption levels may have negative impacts on the nutritional health of consumers and the environmental health of the planet (2-4). Particularly, increased use of animal-based proteins may increase carbon footprint, water consumption, and contribute to increased greenhouse gas formation. Alternative vegetable-based proteins can be considered to reduce these negative impacts and help food manufacturers develop sustainable solutions (3). Meat production has significantly increased in the United States, with 87,409 million pounds produced by November 2019 (8). The global demand for animal-based proteins has been rising as well and is expected to reach twice its current level by 2050 (2). However, the animal protein production industry may negatively affect a sustainable environment and human health. Additionally, the dietary restrictions of various cultures and high cost of animal-based proteins may limit the consumption of animal-based products (5). Thus, a new generation of North American consumers has recently started following a more sustainable and eco-friendly plant-based protein consumption pattern that 1) consumes low-cholesterol, low-fat, high-protein, and high-dietary fiber foods; 2) contributes to a sustainable food supply; 3) contributes to a reduction in pollution and ecological footprint; and 4) assists in the reduction of water consumption in the food production chain (1,2,5-7). Scientists have been conducting research on alternative protein resou...

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Something to chew on: technological aspects for novel snacks

2021

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Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy‐dense components and/or maximizing the retention or bioavailability of nutrients. This mini‐review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.

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The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Cited by 62 publications

References 56 publications

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

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

Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review

Something to chew on: technological aspects for novel snacks

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