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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

Ferawati, Ferawati LU ; Zahari, Izalin LU ; Barman, Malin ; Hefni, Mohammed ; Ahlström, Cecilia LU ; Witthöft, Cornelia and Östbring, Karolina LU (2021) In Foods 10(4).
Abstract

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... (More)

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.

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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Faba bean, High-moisture extrusion (HME), Meat analogue, Plant protein, Pulses, Yellow pea
in
Foods
volume
10
issue
4
article number
843
publisher
MDPI AG
external identifiers
  • pmid:33924424
  • scopus:85104127502
ISSN
2304-8158
DOI
10.3390/foods10040843
language
English
LU publication?
yes
id
542af47d-0178-410b-884a-43e0ebb3e435
date added to LUP
2021-04-26 10:44:43
date last changed
2024-09-08 17:30:13
@article{542af47d-0178-410b-884a-43e0ebb3e435,
  abstract     = {{<p>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.</p>}},
  author       = {{Ferawati, Ferawati and Zahari, Izalin and Barman, Malin and Hefni, Mohammed and Ahlström, Cecilia and Witthöft, Cornelia and Östbring, Karolina}},
  issn         = {{2304-8158}},
  keywords     = {{Faba bean; High-moisture extrusion (HME); Meat analogue; Plant protein; Pulses; Yellow pea}},
  language     = {{eng}},
  number       = {{4}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{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}},
  url          = {{http://dx.doi.org/10.3390/foods10040843}},
  doi          = {{10.3390/foods10040843}},
  volume       = {{10}},
  year         = {{2021}},
}