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PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE‐SCREW EXTRUDER 1
Author(s) -
PARMER E.L.,
WANG B.,
AGLAN H.A.,
MORTLEY D.
Publication year - 2004
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2004.tb00601.x
Subject(s) - plastics extrusion , barrel (horology) , moisture , absorption of water , food science , expansion ratio , materials science , ingredient , water content , soy protein , composite material , chemistry , geotechnical engineering , engineering
The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single‐screw extruder. The effects of feed moisture, screw‐speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value ( P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content ( P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs ( P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively.