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Cited by 285Proteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

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Zahari, Izalin, Ferawati, Ferawati, Helstad, Amanda, Ahlström, Cecilia, Östbring, Karolina, Rayner, Marilyn, Purhagen, Jeanette K.·2020·Foods
DOI 10.3390/foods9060772PMC PMC7353622
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Abstract

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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Cited by

Sorted by citations

Authors
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K.
Affiliations
  • Lund University (SE)
  • Linnaeus University (SE)
Corresponding author
Zahari, Izalin
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2020-06-11
Volume
9
Issue
6
Pages
772
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods9060772
PMC
PMC7353622
OpenAlex
W3035283467
Cited by
285
References
3
Citations by year
2026: 44 · 2025: 57 · 2024: 50 · 2023: 57 · 2022: 48 · 2021: 23 · 2020: 4 · 2017: 2
FWCI
21.41
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Lund University Publications (Lund University) (submittedVersion)
Funders
Institut Penyelidikan dan Kemajuan Pertanian Malaysia (20190815)
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, protein substitution, extrusion cooking, pasting properties, protein denaturation temperature, texture, color, plant-based meat, vegan food

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