Influence of Sacha inchi ( Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein‐based meat extender: An optimization approach

Abstract

Soy-based meat extender enhanced with Omega-3, -6, and −9 from Sacha inchi oil was developed and the optimization of oil content and process parameters on the quality was evaluated. The oil content (0.5%–1%), feed moisture (21%–25%), and barrel temperature (115–135°C) were studied according to the Box–Behnken experimental design. The most significant independent variable that affects the quality of meat extenders was feed moisture. Decreasing feed moisture caused a higher expansion ratio, water holding capacity, and cutting force, while the textural integrity, hardness, and chewiness were decreased due to an increase in feed moisture. In addition, the higher Sacha inchi oil content led to a higher bulk density but a lower expansion ratio and chewiness. Finally, the optimal conditions were determined and found to be in the range of 0.5%–0.9% for Sacha inchi oil content, feed moisture between 21.7 and 22.4% w.b., and at the barrel temperature of 135°C. Novelty Impact Statement Soy-based meat extender enhanced with Omega-3, −6, and −9 was developed using a twin-screw extruder. Response surface methodology was used to investigate the effects of process parameters and oil content on the quality of TVP and to find the optimum conditions as well. Feed moisture and Sacha inchi oil content mainly affected the quality of the products. Sacha inchi oil could be added between 0.5% and 0.9% resulting in the Omega-3, −6, and −9 content equal to 0.20–0.34, 0.71–1.05, and 0.26–0.4 g. in 100 g. TVP, respectively.