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KMID : 0380620230550030252
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.252 ~ p.257
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Effects of Aronia powder on the quality characteristics of texturized vegetable protein using defatted soy flour
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Park Chan-Soon
Seo Mi-Sook
Jung Sun-Young
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Abstract
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In this study, the effects of Aronia (Aronia melanocarpa) powder addition on the quality characteristics of texturized vegetable protein (TVP) that is produced via extrusion, was investigated The base TVP formulation included 50% defatted soy protein, 30% gluten, and 20% corn starch, whereas the Aronia powder content varied (0-6% of the base formulation). Extrusion molding was performed using an extruder equipped with a cooling die, at a barrel temperature of 190°C and screw rotation speed of 250 rpm. Extruded TVP with 2 and 4% Aronia powder showed increased hardness, gumminess, chewiness, and cutting strength in terms of texture. Moisture content was higher in Aronia-added TVP than in the control; water absorption capacity and solid dissolution were the lowest in TVP with 2% Aronia powder. Thus, addition of 2% Aronia powder effectively improved the texture and color of TVP.
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KEYWORD
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TVP, extrusion, defatted soy, Aronia, texturization
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