Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate
2013 ◽
Vol 781-784
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pp. 1670-1676
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The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.
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2019 ◽
Vol 129
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pp. 433-441
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1993 ◽
Vol 41
(11)
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pp. 1835-1839
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2013 ◽
Vol 38
(3)
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pp. 1187-1197
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1996 ◽
Vol 47
(4)
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pp. 323-329
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2010 ◽
Vol 30
(2)
◽
pp. 72-79
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