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Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking

Zahari, Izalin LU ; Ferawati, Ferawati LU ; Purhagen, Jeanette K. LU orcid ; Rayner, Marilyn LU ; Ahlström, Cecilia LU ; Helstad, Amanda LU and Östbring, Karolina LU (2021) In Foods 10(10).
Abstract

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150◦ C on the... (More)

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150◦ C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Extrudates, High-moisture extrusion, Meat analogs, Pea protein isolate, Plant-based protein, Rapeseed protein concentrate, Texturized protein
in
Foods
volume
10
issue
10
article number
2397
publisher
MDPI AG
external identifiers
  • pmid:34681446
  • scopus:85117198169
ISSN
2304-8158
DOI
10.3390/foods10102397
language
English
LU publication?
yes
additional info
Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
id
7c355f8b-53e5-42bd-aada-28ca24ca343a
date added to LUP
2021-11-01 15:10:40
date last changed
2024-06-15 19:47:09
@article{7c355f8b-53e5-42bd-aada-28ca24ca343a,
  abstract     = {{<p>Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150<sup>◦</sup> C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.</p>}},
  author       = {{Zahari, Izalin and Ferawati, Ferawati and Purhagen, Jeanette K. and Rayner, Marilyn and Ahlström, Cecilia and Helstad, Amanda and Östbring, Karolina}},
  issn         = {{2304-8158}},
  keywords     = {{Extrudates; High-moisture extrusion; Meat analogs; Pea protein isolate; Plant-based protein; Rapeseed protein concentrate; Texturized protein}},
  language     = {{eng}},
  number       = {{10}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking}},
  url          = {{http://dx.doi.org/10.3390/foods10102397}},
  doi          = {{10.3390/foods10102397}},
  volume       = {{10}},
  year         = {{2021}},
}