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Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking

Zahari, Izalin LU ; Ferawati, Ferawati LU ; Helstad, Amanda LU ; Ahlström, Cecilia LU ; Östbring, Karolina LU orcid ; Rayner, Marilyn LU and Purhagen, Jeanette K. LU orcid (2020) In Foods 9(6).
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... (More)

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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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Extrusion, Hemp seed concentrate, High-moisture meat analogue, Soy protein isolate
in
Foods
volume
9
issue
6
article number
772
publisher
MDPI AG
external identifiers
  • scopus:85087829233
  • pmid:32545255
ISSN
2304-8158
DOI
10.3390/foods9060772
language
English
LU publication?
yes
id
a349a3ce-b995-400f-bfbd-80c8e0519fb7
date added to LUP
2020-07-22 11:34:45
date last changed
2024-09-19 02:52:28
@article{a349a3ce-b995-400f-bfbd-80c8e0519fb7,
  abstract     = {{<p>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 &lt; 0.05).</p>}},
  author       = {{Zahari, Izalin and Ferawati, Ferawati and Helstad, Amanda and Ahlström, Cecilia and Östbring, Karolina and Rayner, Marilyn and Purhagen, Jeanette K.}},
  issn         = {{2304-8158}},
  keywords     = {{Extrusion; Hemp seed concentrate; High-moisture meat analogue; Soy protein isolate}},
  language     = {{eng}},
  month        = {{06}},
  number       = {{6}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking}},
  url          = {{http://dx.doi.org/10.3390/foods9060772}},
  doi          = {{10.3390/foods9060772}},
  volume       = {{9}},
  year         = {{2020}},
}