Extrusion parameters and consumer acceptability of a peanut‐based meat analogue
Abstract
Summary Despite its high protein content and low cost, defatted peanut flour (DPF) remains underutilised in human foods. The objectives of this study were to: (1) determine the best extrusion parameters for a peanut‐based textured meat analogue (TMA); (2) develop new TMA products from DPF and (3) evaluate their consumer acceptability. Preliminary runs using a wide range of extrusion parameters were conducted. A central composite RSM design was used to determine the optimal extrusion conditions within the best ranges revealed by the preliminary runs. Three levels of moisture, screw‐speed and barrel temperature were used in 31 runs. Expansion ratio, bulk density, texture profile, water absorption/solubility indexes of the extrudates were determined and used as indicators of product quality. Peanut‐based TMAs produced at optimal extrusion conditions were flavoured with beef flavour and evaluated by a 60‐member sensory panel for flavour, texture, and overall liking, using a 9‐point hedonic scale. Optimisation studies revealed that the most important extrusion conditions are in descending order: protein content, temperature, moisture and screw‐speed. Extrusion conditions that produced the best TMA were 60–65% protein, 50–55% moisture, 160–165 °C and 80–90 r.p.m. Sensory acceptability of snacks incorporating peanut‐based TMAs was similar or better than those containing soya‐based TMAs in terms of flavour, texture, off‐flavour and overall liking. TMA produced from inexpensive DPF has the potential to compete with commercial meat analogues, thereby adding value to the peanut industry.
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PPC performed better than soy-based formulations in a puff pastry application.
“However, while PPC performed better than soy-based formulations in a puff pastry application, the study did not include comparisons against a traditional meat formulation, suggesting that the choice of the control is a significant variable to be considered.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [30]
Of the three formulations of peanut-based meat analog, the one containing crushed red peppers had the most acceptable meaty flavor, the least dislike of off-flavor, and the most adequate spiciness level.
“Of the three formulations of peanut-based meat analog, the one containing crushed red peppers had the most acceptable meaty flavor, the least dislike of off-flavor, and the most adequate spiciness level.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [30]
The study did not include comparisons against a traditional meat formulation.
“However, while PPC performed better than soy-based formulations in a puff pastry application, the study did not include comparisons against a traditional meat formulation, suggesting that the choice of the control is a significant variable to be considered.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [30]
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Ganesan, V., Subbiah, B., Stephen, N. M., Manikandavelu, D., Kolandaivadivel, R., & Rajasekar, V. (2021) · Turkish Journal of Fisheries and Aquatic Sciences · doi:10.4194/trjfas20041 · Cited by 3 · see citing works
“Rehrah et al. (2009) also observed a similar negative relationship between the expansion ratio and protein content of the extrudate.”
BackgroundGeleneksel et üretimi ve tüketimine alternatif: Et analogları
Küni̇li̇, İ. E., Dinç, S. Ö., & Çolakoğlu, F. A. (2022) · Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi · doi:10.28948/ngumuh.1159590 · Cited by 2 · see citing works
Processing Technologies for Plant Protein Products
İşleroğlu, H. (2025) · Springer eBooks · doi:10.1007/978-981-96-4190-1_6 · Cited by 2 · see citing works
Artificial intelligence for plant-based meat alternatives: Pathways to a sustainable future
Aghagholizadeh, R., Tarahi, M., Gupta, P., Singh, M., Tagkopoulos, I., & Dokouhaki, M. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119563 · Cited by 3 · see citing works
Montenegro, G. L., Pereira, K. S., & MELO, L. L. M. M. D. (2013) · Journal of Food Research · doi:10.5539/jfr.v3n1p39 · Cited by 2 · see citing works
“, 2013) and process conditions (Chávez-Jáuregui et al., 2000; Mendes et al., 2001; Loh et al., 2005; Fernández et al., 2006; Kumar et al., 2009; Rehrah et al., 2009), reducing the number of trials and providing multiple regression approach to achieve optimization (Gan et al.”
BackgroundFood Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute
Muliani, D., Nathania, E. A., Jeslin, J., Jayanti, Y. N., & Hadrian, E. (2021) · Indonesian Journal of Life Sciences · doi:10.54250/ijls.v3i2.127 · Cited by 2 · see citing works
“Additionally, nuts have already been used for meat alternatives since 20-30 years ago; for example, nuts as the main ingredient for nut cutlet and minced-beef from nuts (Rehrah et al., 2009; Sadler, 2004).”
BackgroundTalib, R. A., Mazlan, M. M., Chin, N. L., Shukri, R., Taip, F. S., Nor, M. Z. M., & Abdullah, N. (2022) · Advances in Agricultural and Food Research Journal · doi:10.36877/aafrj.a0000322 · Cited by 2 · see citing works
Physicochemical properties of soy- and pea-based imitation sausage patties
Lin, C.-Y. (2014) · MOspace Institutional Repository (University of Missouri) · Cited by 2 · see citing works
Zhang, Y., Sin, J.-H., Ryu, G., & Gu, B. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02096-x · Cited by 1 · see citing works
Lyu, J. S., Park, K. W., & Han, J. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111977 · Cited by 1 · see citing works
Water binding and water release by plant-based meat analogues
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Physicochemical Properties of Proteins Extracted from in Defatted-Peanut by Cultivars
Kim, H., Han, N., Lee, S., Jung, S., Lee, J. Y., Kim, M., Lee, Y., & Kang, M. S. (2023) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2023.52.6.598
Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler
Aydın, E., Karacabey, E., Küçüköner, E., Özkan, G., Buzrul, S., Baltacıoğlu, H., Coruk, K. S., Doğanay, G., Yetişen, M., Yavuzer, E., et al. (2024) · Akademisyen Kitabevi eBooks · doi:10.37609/akya.2922
Meat analogs: some insights into the production techniques and their applications
Kamalasundari, S., Girija, J., & Maheswari, T. U. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00011-3
Zhang, T., Zhang, X., Zhou, R., Cao, Z., & Sui, X. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91721-6.00001-3
Chocha, D., Davara, P. R., Sangani, V. P., Vidhya, V., & Diwate, P. (2024) · International Journal of Advanced Biochemistry Research · doi:10.33545/26174693.2024.v8.i7j.1591
Role of Lipids and Proteins as Additives in Sensory and Functionality Enhancers in Food Systems
Maheeka Weerawarna, N. R. P. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/9781839167980-00109
Sensory aspects and oral processing of plant-based proteins
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Spice It Up: The Impact of Spiciness and Arousal on Cultured Meat Consumption
Duong, C., Pappu, U. L., Sung, B., & Septianto, F. (2026) · International Journal of Consumer Studies · doi:10.1111/ijcs.70197
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- Authors
- Rehrah, D., Ahmedna, M., Goktepe, I., & Yu, J.
- Affiliations
- North Carolina Agricultural and Technical State University (US)
- Corresponding author
- Ahmedna, Mohamed
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2009-09-15
- Volume
- 44
- Issue
- 10
- Pages
- 2075-2084
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2126561141
- Cited by
- 95
- References
- 16
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 16 · 2023: 17 · 2022: 13 · 2021: 10 · 2020: 11 · 2019: 5 · 2018: 4 · 2016: 1 · 2015: 2 · 2014: 3 · 2013: 2
- FWCI
- 0.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- extrusion parameters, consumer acceptance, sensory evaluation, expansion ratio, bulk density, water absorption, water solubility, screw speed, barrel temperature, moisture content
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