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

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

研究成果: 雜誌貢獻文章同行評審

122 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)264-269
頁數6
期刊Journal of Food Science
65
發行號2
出版狀態已發佈 - 三月 2000

ASJC Scopus subject areas

  • Food Science

指紋 深入研究「Texture and chemical characteristics of soy protein meat analog extruded at high moisture」主題。共同形成了獨特的指紋。

引用此