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KMID : 1134820230520080836
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 8 p.836 ~ p.843
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Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein
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Hwang Nam-Ki
Gu Bon-Jae
Ryu Gi-Hyung
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Abstract
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This study evaluates the physicochemical characteristics of low-moisture meat analog (LMMA) after replacing isolated soybean protein with isolated mung bean protein. Six different mixing ratios (ISP : IMBP) were prepared using feed materials of isolated soy protein (ISP) and isolated mung bean protein (IMBP) ?50:0, 40:10, 30:20, 20:30, 10:40, and 0:50. The prepared mixtures were then mixed with wheat gluten (40%), and corn starch (10%). Extrusion process variables evaluated were moisture content of 40%, barrel temperature of 150°C, screw speed of 250 rpm, and feed rate of 100 g/min. We observed a decrease in the expanded structure of the meat analog with an increasing proportion of IMBP; meat-like structures were observed when the proportion of IMBP was between 10 to 20%. With increasing IMBP content, there was a decrease in the water holding capacity and water absorption capacity of the LMMA, while springiness, integrity index, and oil absorption capacity increased. The highest chewiness was obtained at 20% IMBP content. Results of this study indicate the possibility of producing low-moisture meat analog by replacing ISP with an appropriate amount of IMBP.
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KEYWORD
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low moisture extrusion, plant-based meat analog, mung bean protein, physicochemical properties
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