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

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

研究成果: 雜誌貢獻文章

98 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)1066-1072
頁數7
期刊Journal of Food Science
67
發行號3
出版狀態已發佈 - 2002

ASJC Scopus subject areas

  • Food Science

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