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Open AccessArticle

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

1
Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden
2
Department of Chemistry and Biomedical Sciences, Linnaeus University, 392 31 Kalmar, Sweden
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 772; https://doi.org/10.3390/foods9060772
Received: 30 April 2020 / Revised: 1 June 2020 / Accepted: 5 June 2020 / Published: 11 June 2020
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05). View Full-Text
Keywords: high-moisture meat analogue; extrusion; hemp seed concentrate; soy protein isolate high-moisture meat analogue; extrusion; hemp seed concentrate; soy protein isolate
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Zahari, I.; Ferawati, F.; Helstad, A.; Ahlström, C.; Östbring, K.; Rayner, M.; Purhagen, J.K. Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods 2020, 9, 772.

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