Abstract
Two methods designed to facilitate the rehydration of dried protein fibers containing sodium alginate as the texturizing agent have been examined: 1) the addition of sodium chloride to the rehydration solution and 2; the incorporation of pregelatinized starch into the spinning dope. The first method increased the percentage of rehydration of fibers but also caused a loss in texture. The rate of fiber dehydration was increased and the rehydration maximum could be controled when the second method was used. When pea or fababeen flour were used separately or in mixture for the fabrication of texturized protein fibers, rehydration rate and level could be increased by heating the fibers before dehydration which will gelatinize the starch within the fiber.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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