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.
(Less)
- author
- Ferawati, Ferawati
LU
; Zahari, Izalin
LU
; Barman, Malin
; Hefni, Mohammed
; Ahlström, Cecilia
LU
; Witthöft, Cornelia
and Östbring, Karolina
LU
- organization
- publishing date
- 2021
- 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
-
- scopus:85104127502
- pmid:33924424
- 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
- 2024-11-17 03:15:19
@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}},
}