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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 897-907
Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
The Thiri Maung1 • Bon Yeob Gu1 • Mi Hwan Kim1 • Gi Hyung Ryu1
1Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439, South Korea
ABSTRACT
To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after fermentation. Integrity index of fermented TVPs did not change significantly until 24–36 h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of B. subtilis. During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based B. subtilis fermented food.
KEYWORD
Extrusion ㆍ Fermentation ㆍ Texturized vegetable protein ㆍ Physicochemical properties ㆍ Structural properties
Food Science and Biotechnology 2020 ; 29(7): 897-907
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