Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog

S. Lin, H. E. Huff, F. Hsieh

Research output: Contribution to journalArticle

82 Citations (Scopus)

Abstract

Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160°C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.

Original languageEnglish
Pages (from-to)1066-1072
Number of pages7
JournalJournal of Food Science
Volume67
Issue number3
Publication statusPublished - 2002

Fingerprint

meat analogs
Soybean Proteins
soy protein
extrusion
Meat
sensory properties
Cooking
cooking
Temperature
water content
temperature
wheat starch
soy protein isolate
Starch
Triticum
Pressure
Water

Keywords

  • Extrusion
  • Meat analog
  • Sensory properties
  • Soy protein

ASJC Scopus subject areas

  • Food Science

Cite this

Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. / Lin, S.; Huff, H. E.; Hsieh, F.

In: Journal of Food Science, Vol. 67, No. 3, 2002, p. 1066-1072.

Research output: Contribution to journalArticle

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