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De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik ML, Squeo G, Summo C. Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods 2020; 9:foods9121754. [PMID: 33260878 PMCID: PMC7760771 DOI: 10.3390/foods9121754] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/13/2020] [Accepted: 11/25/2020] [Indexed: 12/11/2022] Open
Abstract
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g-1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55-18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
- Correspondence:
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Helen Vaikma
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Business and Governance, Department of Business Administration, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Martti Tamm
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Science, Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
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Palanisamy M, Franke K, Berger RG, Heinz V, Töpfl S. High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. J Sci Food Agric 2019; 99:2175-2185. [PMID: 30302760 DOI: 10.1002/jsfa.9410] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 09/16/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138-180 °C), water feed (40-68%) and screw speed (400-1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated. RESULTS The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD. CONCLUSION The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Megala Palanisamy
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
- Leibniz Universitaet Hannover, Institute of Food Chemistry, Callinstr. 5, Hannover, Germany
| | - Knut Franke
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
| | - Ralf G Berger
- Leibniz Universitaet Hannover, Institute of Food Chemistry, Callinstr. 5, Hannover, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
| | - Stefan Töpfl
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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