Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking
(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
- Zahari, Izalin
LU
; Ferawati, Ferawati
LU
; Helstad, Amanda
LU
; Ahlström, Cecilia
LU
; Östbring, Karolina
LU
; Rayner, Marilyn LU
and Purhagen, Jeanette K. LU
- organization
- publishing date
- 2020-06-01
- 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
-
- pmid:32545255
- scopus:85087829233
- 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
- 2025-05-03 05:19:54
@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 < 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}}, }