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KMID : 1007520210300030395
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Food Science and Biotechnology
2021 Volume.30 No. 3 p.395 ~ p.403
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Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
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Samard Sasimaporn
Maung The-Thiri
Gu Bon-Yeob
Kim Mi-Hwan
Ryu Gi-Hyung
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Abstract
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Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p?
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KEYWORD
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Patty, Textured vegetable protein, Extrusion, Physicochemical property, Plant protein
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