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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(3): 395-403
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
Sasimaporn Samard1 • The-Thiri Maung2 • Bon-Yeob Gu3 • Mi-Hwan Kim3 • Gi-Hyung Ryu3
1 Faculty of Food Business Management, Panyapiwat Institute of Management, Pakkred, Nonthaburi 11120, Thailand 2 Department of Plant Pathology, Yezin Agricultural University, Yezin, Nay Pyi Taw 15013, Myanmar 3 Department of Food Science and Technology, Food and Feed Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439, Republic of Korea
ABSTRACT
Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p<0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130 °C die temperature was the most similarity to commercial meat patty.
KEYWORD
Patty · Textured vegetable protein · Extrusion · Physicochemical property · Plant protein
Food Science and Biotechnology 2021 ; 30(3): 395-403
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