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KMID : 0380620230550040359
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 4 p.359 ~ p.363
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Effects of mixing ratio of soybean and defatted peanut on physical properties of extruded meat analog
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Kim Hyun-Joo
Sin Ji-Hui
Ryu Gi-Hyung
Seo Jung-Hyun
Han Na-Rae
Lee Jin-Young
Kim Mi-Hyang
Lee Yu-Young
Kang Moon-Seok
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Abstract
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This study gathered foundational data for substituting domestic materials with isolated soy protein (ISP), a primary ingredient in plant-based alternative foods. We analyzed the physical properties of extruded products manufactured with various soybeans and defatted peanuts (DP) ratios. The extrusion parameters were a moisture content of 30%, barrel temperature of 150°C, and a 300 rpm screw rotation speed. The water-holding capacity, texture, cutting strength, integrity, and nitrogen solubility index of the extruded products decreased when soybeans were mixed with DP, and a higher DP ratio led to an even greater reduction. Therefore, a higher DP ratio negatively impacted the texture formation of the extruded products. This study highlights the need for further research on raw material selection and extrusion conditions establishment for different mixing ratios to substitute ISP as a raw material.
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KEYWORD
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Soybean, Defatted peanut, Extrusion, Physical properties
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