scholarly journals High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 843
Author(s):  
Ferawati Ferawati ◽  
Izalin Zahari ◽  
Malin Barman ◽  
Mohammed Hefni ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Faba Bean ◽  
Genetically Modified Organisms ◽  
Extrusion Process ◽  
Raw Material ◽  
High Moisture ◽  
Protein Isolates ◽  
Factors Affecting ◽  
Texture Properties ◽  
Meat Analogue ◽  
Bean Protein

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

Foaming properties of modified faba bean protein isolates

1994 ◽  
Vol 8 (5) ◽  
pp. 455-468 ◽  
Author(s):  
F.A. Husband ◽  
P.J. Wilde ◽  
D.C. Clark ◽  
H.M. Rawel ◽  
G. Muschiolik
Keyword(s):  
Faba Bean ◽  
Foaming Properties ◽  
Protein Isolates ◽  
Bean Protein

Ultrastructure of o/w emulsions stabilized by faba bean protein isolates

Nahrung/Food ◽  
1994 ◽  
Vol 38 (5) ◽  
pp. 455-463 ◽  
Author(s):  
J.-P. Krause ◽  
W. Buchheim
Keyword(s):  
Faba Bean ◽  
Protein Isolates ◽  
Bean Protein

scholarly journals Feed extrusion process description

2010 ◽  
Vol 39 (suppl spe) ◽  
pp. 510-518 ◽  
Author(s):  
Galen J. Rokey ◽  
Brian Plattner ◽  
Edivaldo M. de Souza
Keyword(s):  
Water Activity ◽  
Energy Cost ◽  
Extrusion Process ◽  
Raw Material ◽  
Mold Growth ◽  
High Moisture ◽  
Capital Equipment ◽  
For Profit ◽  
Equipment Cost ◽  
Selection Of

The following work discusses the main features of feed extrusion process explaining the expected effects on the final product according to the raw material used as starch, protein, fat and fiber. The selection of processing equipments as feeder, preconditioner and extruder is discussed considering the involved costs and the probability of future expansion. Dryers are also essential in the extrusion process as it reduces the level of moisture in an extrusion cooked product. High moisture levels increase the water activity which favors the bacterial and mold growth so an overview of different kinds of dryers is considered. Guidelines for an economic prediction are shown to determine the potential for profit considering the input of raw material cost, energy cost and capital equipment cost as related to the extrusion module.

Influence of isolation conditions on foaming properties of faba bean protein isolates

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 431-434 ◽  
Author(s):  
G. Muschiolik ◽  
H. Hörske ◽  
Ch. Schneider ◽  
M. Schultz ◽  
H. Schmandke
Keyword(s):  
Faba Bean ◽  
Foaming Properties ◽  
Protein Isolates ◽  
Bean Protein

Chemical and gel electrophoretic characterization of acetylated faba bean protein isolates

Nahrung/Food ◽  
1991 ◽  
Vol 35 (7) ◽  
pp. 759-766 ◽  
Author(s):  
K. D. Schwenke ◽  
Katrin Anders ◽  
Bettina Junker ◽  
Ch. Schneider
Keyword(s):  
Faba Bean ◽  
Protein Isolates ◽  
Bean Protein

‘Continuous’ conformational change in succinylated faba bean protein isolates

Nahrung/Food ◽  
1990 ◽  
Vol 34 (4) ◽  
pp. 399-401 ◽  
Author(s):  
K. D. Schwenke ◽  
L. Prahl ◽  
A. N. Danilenko ◽  
V. J. Grinberg ◽  
V. B. Tolstoguzov
Keyword(s):  
Conformational Change ◽  
Faba Bean ◽  
Protein Isolates ◽  
Bean Protein

The methodology of experimental research of the feed components extrusion process in order to improve its energy performance

2020 ◽  
pp. 147-152
Author(s):  
E. M. Ratnikov ◽  
D. O. Milko
Keyword(s):  
Experimental Studies ◽  
Energy Performance ◽  
Extrusion Process ◽  
Mathematical Methods ◽  
Screw Extruder ◽  
Mathematical Planning ◽  
Factors Affecting ◽  
Extrusion Processing ◽  
Definition Of

Annotation Purpose. Development of a program and methods for conducting experimental studies of the extrusion process with the definition of parameters and modes of operation of the extruder to improve its energy performance. Methods. Methods of mathematical statistics, synthesis, analysis, description and modeling were used. Results. The application of mathematical methods, in particular mathematical planning, reduces the number of experiments several times, and allows to evaluate the role of influencing factors, obtain a mathematical model of the process and determine the optimal conditions for its parameters and modes, etc. Conclusions. The methodology for experimental studies of a screw extruder is presented with the necessary equipment and methodology for processing the obtained experimental data. A mathematical method of planning, which reduces the number of experiments several times, allows us to evaluate the role of factors affecting productivity and energy intensity is presented. Keywords: extruder, auger, nutrients, research methodology, extrusion, processing, feed.

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

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