Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.

Izalin Zahari,Ferawati Ferawati,Amanda Helstad,Karolina Östbring,Jeanette K Purhagen,Marilyn Rayner,Cecilia Ahlström

doi:10.3390/foods10102397

Abstract

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

Highlights

There has been a growing recognition that extra effort must be taken to shift the global consumption of proteins towards more plant-based alternatives
This study is the first step towards a deeper understanding of extrudates from rapeseed and pea protein using high-moisture-extrusion
Overall, texturized plant protein extrudates were successfully developed from rapeseed protein concentrate and yellow pea protein at 50:50 ratios

Summary

Introduction

There has been a growing recognition that extra effort must be taken to shift the global consumption of proteins towards more plant-based alternatives. This is owing to increased global populations and limited natural resources, making animal protein production an increasingly unsustainable approach [1]. Attention has been given to the nutritional quality of new and alternative protein sources For this reason, researchers are investigating various protein sources based on their physical and chemical properties, functional properties, and nutritional value, including amino acid composition [3,4,5,6,7]. Because of the processing versatility it offers, extrusion cooking has become a mainstay in the food industry, in meat products [10], cereal [11], dairy [12], pasta [13], flour [14], and pet food areas [15]

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