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High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes

Zahari, Izalin LU ; Rinaldi, Simona LU ; Ahlstrom, Cecilia LU ; Östbring, Karolina LU ; Rayner, Marilyn LU and Purhagen, Jeanette LU orcid (2023) In LWT 189.
Abstract

In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in higher texturization than WG alone. HMMA samples in the ratio of 90:10 (HPC:WG) had superior hardness, resilience, chewiness and cutting strength compared to other HMMA in the present study. It was found that the HMMA with higher HPC content had good acceptability in terms of the sensorial attributes, hardness and chewiness. However, when two HMMA... (More)

In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in higher texturization than WG alone. HMMA samples in the ratio of 90:10 (HPC:WG) had superior hardness, resilience, chewiness and cutting strength compared to other HMMA in the present study. It was found that the HMMA with higher HPC content had good acceptability in terms of the sensorial attributes, hardness and chewiness. However, when two HMMA from 50:50 (HPC:WG) and 50:50 (HPC:CPC) were compared, both samples exhibited satisfactory sensory properties and reasonable physicochemical and textural properties. Therefore, formulations with 50:50 (HPC:WG) extruded at 65% moisture content (MC) and 700 rpm, and 50:50 (HPC:CPC) extruded at 65% MC and 600 rpm are recommended for the preparation of HMMA with good physico-chemical, textural and sensory properties.

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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Chickpea protein concentrate, Hempseed protein concentrate, High-moisture extrusion cooking, Plant-based meat analogues, Wheat gluten
in
LWT
volume
189
article number
115494
publisher
Elsevier
external identifiers
  • scopus:85176132381
ISSN
0023-6438
DOI
10.1016/j.lwt.2023.115494
language
English
LU publication?
yes
id
77c897dc-e4d1-4174-b920-3471b841c6e2
date added to LUP
2023-11-23 14:47:02
date last changed
2023-12-05 12:35:22
@article{77c897dc-e4d1-4174-b920-3471b841c6e2,
  abstract     = {{<p>In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in higher texturization than WG alone. HMMA samples in the ratio of 90:10 (HPC:WG) had superior hardness, resilience, chewiness and cutting strength compared to other HMMA in the present study. It was found that the HMMA with higher HPC content had good acceptability in terms of the sensorial attributes, hardness and chewiness. However, when two HMMA from 50:50 (HPC:WG) and 50:50 (HPC:CPC) were compared, both samples exhibited satisfactory sensory properties and reasonable physicochemical and textural properties. Therefore, formulations with 50:50 (HPC:WG) extruded at 65% moisture content (MC) and 700 rpm, and 50:50 (HPC:CPC) extruded at 65% MC and 600 rpm are recommended for the preparation of HMMA with good physico-chemical, textural and sensory properties.</p>}},
  author       = {{Zahari, Izalin and Rinaldi, Simona and Ahlstrom, Cecilia and Östbring, Karolina and Rayner, Marilyn and Purhagen, Jeanette}},
  issn         = {{0023-6438}},
  keywords     = {{Chickpea protein concentrate; Hempseed protein concentrate; High-moisture extrusion cooking; Plant-based meat analogues; Wheat gluten}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{LWT}},
  title        = {{High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes}},
  url          = {{http://dx.doi.org/10.1016/j.lwt.2023.115494}},
  doi          = {{10.1016/j.lwt.2023.115494}},
  volume       = {{189}},
  year         = {{2023}},
}