Details
| Original language | English |
|---|---|
| Pages (from-to) | 2175-2185 |
| Number of pages | 11 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 99 |
| Issue number | 5 |
| Early online date | 9 Oct 2018 |
| Publication status | Published - 21 Feb 2019 |
Abstract
High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138–180 °C), water feed (40–68%) and screw speed (400–1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated.
RESULTS
The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD.
CONCLUSION
The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption.
Keywords
- extruder responses, high moisture extrusion, lupin protein, meat analogue properties, protein demand
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
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In: Journal of the Science of Food and Agriculture, Vol. 99, No. 5, 21.02.2019, p. 2175-2185.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - High moisture extrusion of lupin protein
T2 - influence of extrusion parameters on extruder responses and product properties
AU - Palanisamy, Megala
AU - Franke, Knut
AU - Berger, Ralf G.
AU - Heinz, Volker
AU - Töpfl, Stefan
N1 - © 2024 Society of Chemical Industry (SCI)
PY - 2019/2/21
Y1 - 2019/2/21
N2 - BACKGROUNDHigh moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138–180 °C), water feed (40–68%) and screw speed (400–1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated.RESULTSThe multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD.CONCLUSIONThe study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption.
AB - BACKGROUNDHigh moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138–180 °C), water feed (40–68%) and screw speed (400–1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated.RESULTSThe multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD.CONCLUSIONThe study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption.
KW - extruder responses
KW - high moisture extrusion
KW - lupin protein
KW - meat analogue properties
KW - protein demand
UR - http://www.scopus.com/inward/record.url?scp=85057303621&partnerID=8YFLogxK
U2 - 10.1002/jsfa.9410
DO - 10.1002/jsfa.9410
M3 - Article
C2 - 30302760
AN - SCOPUS:85057303621
VL - 99
SP - 2175
EP - 2185
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 5
ER -