Structure design of insect-based meat analogs with high-moisture extrusion

Abstract

A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15–50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5–10% of soy fiber.