scholarly journals Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends

2014 ◽  
Vol 20 (3) ◽  
pp. 517-527 ◽  
Author(s):  
Tianqi He ◽  
Beihong Mo ◽  
Jianlian Huang ◽  
Daming Fan ◽  
Wenhai Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

2016 ◽  
Vol 53 (9) ◽  
pp. 3485-3494 ◽  
Author(s):  
Pakkawat Detchewa ◽  
Masubon Thongngam ◽  
Jay-Lin Jane ◽  
Onanong Naivikul
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gluten Free ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1071 ◽  
Author(s):  
Shiqi Huang ◽  
Laura Roman ◽  
Mario M. Martinez ◽  
Benjamin M. Bohrer
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
Mechanical Energy ◽  
Water Holding Capacity ◽  
Twin Screw Extrusion ◽  
Melt Temperature ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Protein Gels ◽  
Water Holding

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

scholarly journals Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 772 ◽  
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Amanda Helstad ◽  
Cecilia Ahlström ◽  
Karolina Östbring ◽  
...  
Keyword(s):  
Soy Protein ◽  
Cannabis Sativa ◽  
Soy Protein Isolate ◽  
Environmental Issues ◽  
Pasting Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Twin Screw ◽  
L Value ◽  
Industrial Hemp

The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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