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Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Zahari, Izalin LU ; Purhagen, Jeanette K. LU orcid ; Rayner, Marilyn LU ; Ahlström, Cecilia LU ; Helstad, Amanda LU ; Landers, Michael ; Müller, Jens ; Eriksson, Jacob LU and Östbring, Karolina LU (2023) In Journal of Food Engineering 354.
Abstract

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture... (More)

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture content increased, it was discovered that hardness, chewiness, and cutting strength values decreased. Nevertheless, cutting strength values increased when a higher temperature profile was used. By using a higher temperature profile, the protein was completely denatured, leading to the formation of stronger fibres in the meat analogues with a higher quality in terms of texture. The study demonstrated the possibility for both materials from underutilised side-streams to be converted into meat analogues, which would provide variety for the HMMA on the market.

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author
; ; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Bio-waste stream, Hempseed protein, High-moisture extrusion cooking, Meat analogues, Oat fibre residue
in
Journal of Food Engineering
volume
354
article number
111567
pages
9 pages
publisher
Elsevier
external identifiers
  • scopus:85158019013
  • scopus:85158019013
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2023.111567
language
English
LU publication?
yes
id
b1766cd5-311c-42a3-bdcc-6ad888ca75b3
date added to LUP
2023-05-23 14:09:23
date last changed
2023-12-21 12:46:40
@article{b1766cd5-311c-42a3-bdcc-6ad888ca75b3,
  abstract     = {{<p>Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a protein content of 85.7% and co-extruded with oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) and temperature profiles (40-70-110-130 °C and 40-70-120-150 °C). The effect of extrusion processing parameters such as moisture content, screw speed, and different temperature profiles on the properties of the extrudates was investigated. The produced meat analogues had a fibrous structure and brown colour, which may be due to the derived hempseed protein. The specific mechanical energy (SME) required in this study was low and ranged from 63 to 185 kJ/kg. As moisture content increased, it was discovered that hardness, chewiness, and cutting strength values decreased. Nevertheless, cutting strength values increased when a higher temperature profile was used. By using a higher temperature profile, the protein was completely denatured, leading to the formation of stronger fibres in the meat analogues with a higher quality in terms of texture. The study demonstrated the possibility for both materials from underutilised side-streams to be converted into meat analogues, which would provide variety for the HMMA on the market.</p>}},
  author       = {{Zahari, Izalin and Purhagen, Jeanette K. and Rayner, Marilyn and Ahlström, Cecilia and Helstad, Amanda and Landers, Michael and Müller, Jens and Eriksson, Jacob and Östbring, Karolina}},
  issn         = {{0260-8774}},
  keywords     = {{Bio-waste stream; Hempseed protein; High-moisture extrusion cooking; Meat analogues; Oat fibre residue}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Journal of Food Engineering}},
  title        = {{Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue}},
  url          = {{http://dx.doi.org/10.1016/j.jfoodeng.2023.111567}},
  doi          = {{10.1016/j.jfoodeng.2023.111567}},
  volume       = {{354}},
  year         = {{2023}},
}