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KMID : 1007520200290070897
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Food Science and Biotechnology
2020 Volume.29 No. 7 p.897 ~ p.907
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Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties
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Maung The Thiri
Gu Bon-Yeob
Kim Mi-Hwan
Ryu Gi-Hyung
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Abstract
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To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after fermentation. Integrity index of fermented TVPs did not change significantly until 24?36 h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of B. subtilis. During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based B. subtilis fermented food.
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KEYWORD
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Extrusion, Fermentation, Texturized vegetable protein, Physicochemical properties, Structural properties
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