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KMID : 0380620230550050464
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.464 ~ p.469
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Effects of citric acid composition on the quality characteristics of texturized vegetable protein using defatted soy flour
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Seo Mi-Sook
Jung Sun-Young
Park Chan-Soon
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Abstract
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In this study, the quality characteristics of texturized vegetable protein (TVP) were assessed using citric acid, a food additive. The base TVP formulation comprised 50% defatted soy protein, 30% wheat gluten, and 20% corn starch, with the citric acid content varying (0-1.0% of the base formulation). Extrusion molding was performed using an extruder equipped with a cooling die, at a barrel temperature of 190oC and screw rotation speed of 250 rpm. TVP with 0.2-0.4% citric acid had the best fibrous structure and significantly greater hardness and cutting strength (p<0.05). The cutting strength of TVP with 0.2 and 0.4% citric acid increased approximately 34-45% to 1,400.40 and 1,299.60 g/cm2, respectively, compared with that of TVP with 0% citric acid (966.80 g/cm2). To conclude, TVP with 0.2-0.4% citric acid exhibited the best textural properties, confirming that citric acid is an effective additive for improving the TVP texture.
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KEYWORD
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TVP, defatted soy flour, citric acid, extrusion, textural formation characteristics
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