Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes

Abstract

SummaryThe focus of current research is to produce a high moisture textured vegetable protein (TVP) food by partially substituting soy protein isolate (SPI) with tempeh flour (TF) using a single screw cooking extruder. The influence of the screw speed (SS) on the physicochemical and sensory attributes of the textured tempeh protein (TTP) was compared with textured soy protein (TSP). The SS was adjusted across five distinct levels: 20, 30, 40, 50 and 60 rpm. The moisture, protein, ash, and colour profiles (L*, a*, and b* values) were all observed to improve with an increase in SS. On the contrary, the values of lipids, carbohydrates, water absorption capacity (WAC), and oil absorption capacity (OAC), along with textural profiles decreased. The texture profile values demonstrate a decreased value with the increase in SS. Screw speed influenced the fibrous structure of TTP. However, the visual surface and microstructure of TTP were similar to TSP. The TTP with SS 40 rpm exhibited the highest level of acceptability on sensory attributes. It is anticipated that tempeh will replace soy protein in the production of meat analogues due to its cost‐effectiveness, positive taste profile, high nutritional content, potential for mass production and widespread worldwide consumption.