Abstract
Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.
Highlights
The combined effects of an increasing human population worldwide, awareness on animal protein sustainability, environmental concerns, and human health considerations are expected to increase the global market venue of plant protein-based meat to USD 7.5bn by 2025 [1]
The suitable extrusion parameters were determined based on the extrusion ability and satisfactory extrudate’s physical appearance produced at various barrel temperatures, screw speeds, and oyster mushroom addition
The addition of 15% oyster mushroom in the extrudate had the lowest expansion ratio of 0.98. These results indicated that adding more oyster mushroom content restrained the expansion of the extrudates even though the samples were extruded at the same screw speed of 160 rpm
Summary
The combined effects of an increasing human population worldwide, awareness on animal protein sustainability, environmental concerns, and human health considerations are expected to increase the global market venue of plant protein-based meat to USD 7.5bn by 2025 [1]. Society has become interested in replacing animal protein sources with plant protein. This change in trend is due to the health benefits of plant protein-based meat analogs, which are low in saturated fats and sodium, cholesterol-free, and an excellent source of protein that is comparable to animal meat [2,3]. Recent studies have developed a nutritious plant protein-based meat analog that mimics the aesthetic quality (structure, taste, and appearance) of animal meat. These studies have attempted to develop plant protein-based meat analogs from different sources of protein (e.g., soybean, peanut, oilseed, cereal, and mycoprotein) [2,4].
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