Texture and chemical characteristics of soy protein meat analog extruded at high moisture

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

Research output: Contribution to journalArticle

101 Citations (Scopus)

Abstract

The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.0, and 160 °C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.

Original languageEnglish
Pages (from-to)264-269
Number of pages6
JournalJournal of Food Science
Volume65
Issue number2
Publication statusPublished - Mar 2000

Fingerprint

meat analogs
Soybean Proteins
protein solubility
soy protein
Solubility
Meat
Cooking
texture
water content
cooking
extruders
Temperature
Proteins
temperature
wheat starch
soy protein isolate
correlated responses
Least-Squares Analysis
Starch
Triticum

Keywords

  • Extrusion
  • Protein solubility
  • Soy protein
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

Texture and chemical characteristics of soy protein meat analog extruded at high moisture. / Lin, S.; Huff, H. E.; Hsieh, F.

In: Journal of Food Science, Vol. 65, No. 2, 03.2000, p. 264-269.

Research output: Contribution to journalArticle

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