Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog
Abstract
ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.
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In Lin et al., changes in moisture content had a greater effect on sensory and physiochemical properties than cooking temperature.
“They found that changes in moisture content had a greater effect on sensory and physiochemical properties than cooking temperature.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [27]
Extrusion parameters can be modified to obtain a desired texture, with changes in moisture content playing a greater role in physiochemical properties than cooking temperature.
“Extrusion parameters can be modified to obtain a desired texture, with changes in moisture content playing a greater role in physiochemical properties than cooking temperature.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [27]
In Lin et al., results showed a correlation between directional structure and textural attributes like hardness or chewiness.
“However, while results showed a correlation between directional structure and textural attributes like hardness or chewiness, the study did not determine whether this affected consumer acceptance.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [27]
Lin et al. did not determine whether the correlation between directional structure and textural attributes affected consumer acceptance.
“However, while results showed a correlation between directional structure and textural attributes like hardness or chewiness, the study did not determine whether this affected consumer acceptance.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [27]
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- Authors
- Lin, S., Huff, H. E., & Hsieh, F.
- Affiliations
- University of Missouri (US)
- Corresponding author
- Lin, S.
- Huff, H.E.
- Hsieh, F.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-04
- Volume
- 67
- Issue
- 3
- Pages
- 1066-1072
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2126294490
- Cited by
- 268
- References
- 18
- Citations by year
- 2026: 21 · 2025: 18 · 2024: 25 · 2023: 38 · 2022: 38 · 2021: 18 · 2020: 19 · 2019: 12 · 2018: 17 · 2017: 13 · 2016: 7 · 2015: 4 · 2014: 4 · 2013: 3 · 2012: 2
- FWCI
- 2.28
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- soy protein isolate, wheat starch, meat substitutes, extrusion, moisture content, cooking temperature, sensory properties, texture, water absorption capacity, die pressure, product temperature, high-moisture foods
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