High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate: Effect of raw material composition and extrusion parameters on texture properties
Artikel i vetenskaplig tidskrift, 2021

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

Meat analogue

Yellow pea

Plant protein

High-moisture extrusion (HME)

Faba bean

Pulses

Författare

Ferawati Ferawati

Linnéuniversitetet

Izalin Zahari

Lunds universitet

Malin Barman

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mohammed Hefni

Linnéuniversitetet

Mansoura University

Cecilia Ahlström

Lunds universitet

Cornelia Witthöft

Linnéuniversitetet

Karolina Östbring

Lunds universitet

Foods

23048158 (eISSN)

Vol. 10 4 843

Ämneskategorier

Biokemi och molekylärbiologi

Livsmedelsteknik

Annan industriell bioteknik

DOI

10.3390/foods10040843

Mer information

Senast uppdaterat

2021-04-30