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KMID : 0665020180230010025
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Food Industry and Nutrition
2018 Volume.23 No. 1 p.25 ~ p.32
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Quality Characteristics and Manufacturing Proces of Extruded Texturized Vegetable Protein
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Cho Sun-Young
Ryu Gi-Hyung
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Abstract
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The demand for texturized vegetable protein (TVP) as an alternative meat is increasing, compared with meat consumption. Extrusion cooking is the principle processing method used to fabricate meat like texture and a fibrous structure for soy protein products. There are some advantages in terms of cost and the capability for mass production. The additive materials to TVP improve the nutritional aspects, functionality and the sensory characteristics which produced at low cost without polluting the environment. Extrusion process variables such as moisture content, die temperature and screw speed are important factors for texturization of TVP. Wet TVP has a similarities of tissue of meat, compared with dry TVP. Promising perspective of TVP needs to improve analogy as stock and texture of real meat for much higher levels of TVP than traditional TVP.
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