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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

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Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden
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Department of Food Technology, Engineering and Nutrition, Lund University, 22362 Lund, Sweden
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Department of Biology and Biological Engineering, Chalmers University, 41296 Gothenburg, Sweden
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Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
*
Author to whom correspondence should be addressed.
Academic Editor: Cristina Martínez-Villaluenga
Foods 2021, 10(4), 843; https://doi.org/10.3390/foods10040843
Received: 24 March 2021 / Revised: 9 April 2021 / Accepted: 10 April 2021 / Published: 13 April 2021
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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. View Full-Text
Keywords: high-moisture extrusion (HME); plant protein; meat analogue; yellow pea; faba bean; pulses high-moisture extrusion (HME); plant protein; meat analogue; yellow pea; faba bean; pulses
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MDPI and ACS Style

Ferawati, F.; Zahari, I.; Barman, M.; Hefni, M.; Ahlström, C.; Witthöft, C.; Östbring, K. 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, 10, 843. https://doi.org/10.3390/foods10040843

AMA Style

Ferawati F, Zahari I, Barman M, Hefni M, Ahlström C, Witthöft C, Östbring K. 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; 10(4):843. https://doi.org/10.3390/foods10040843

Chicago/Turabian Style

Ferawati, Ferawati, Izalin Zahari, Malin Barman, Mohammed Hefni, Cecilia Ahlström, Cornelia Witthöft, and Karolina Östbring. 2021. "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 10, no. 4: 843. https://doi.org/10.3390/foods10040843

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