Abstract
Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45% pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50-70%) and the temperature in the second heating zone of the extruder (110-140°C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AF:OF:PPI (40:15:45%) extruded at 60% moisture and 135°C showed promising functional properties with WAC and WSI values of 3.2±0.2g H2O/g and 24.89±2.31%, respectively, and oil absorption capacity (OAC) of 1.3g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.
Published Version
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