The DOI matches its Crossref record.
Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture
Abstract
The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.
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Cited by
Structuring processes for meat analogues
Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.08.011 · Cited by 751
Functional and edible uses of soy protein products
Singh, P., Kumar, R., Sabapathy, S. N., & Bawa, A. S. (2008) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00025.x · Cited by 506
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020) · Foods · doi:10.3390/foods9060772 · Cited by 285
Lin, S., Huff, H. E., & Hsieh, F. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09454.x · Cited by 268
Self-citationWi, G., Bae, J., Kim, H., Cho, Y., & Choi, M.-J. (2020) · Foods · doi:10.3390/foods9040461 · Cited by 141
Extrusion parameters and consumer acceptability of a peanut‐based meat analogue
Rehrah, D., Ahmedna, M., Goktepe, I., & Yu, J. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02035.x · Cited by 95
Chiang, J. H., Hardacre, A. K., & Parker, M. E. (2020) · Journal of Food Science · doi:10.1111/1750-3841.14960 · Cited by 44
Metadata
- Authors
- Lin, S., Huff, H. E., & Hsieh, F.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-03
- Volume
- 65
- Issue
- 2
- Pages
- 264-269
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2052341976
- Cited by
- 293
- References
- 0
- FWCI
- 0.68
- Type
- journal article
- Language
- en
- Open access
- closed
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