Extruded Vegetable Proteins An investigation of the inﬂuence of selected additives upon the texturization process of pea protein isolate during high moisture food extrusion
Examensarbete för masterexamen
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|Type: ||Examensarbete för masterexamen|
|Title: ||Extruded Vegetable Proteins An investigation of the inﬂuence of selected additives upon the texturization process of pea protein isolate during high moisture food extrusion|
|Authors: ||Eriksson, Johanna|
|Abstract: ||The demand for vegetable protein sources as substitutes for animal protein is increasing in the world due to the signiﬁcant contribution to climate change from livestock. One alternative is to produce textured vegetable protein products with extrusion, which is a high-productivity process used in food industry to manufacture products with speciﬁc texture and structure. Pea protein has shown possibility to form textured protein structures like those in meat-substitutes when processed using high moisture food extrusion.
In this project, formulations containing pea protein isolate together with four selected additives were processed with high moisture extrusion cooking. Additives investigated were potato ﬁbre, wheat bran ﬁbre, β-glucan ﬁbre and rapeseed oil, in order to evaluate the inﬂuence of the additives upon the texturization process of pea protein during extrusion. The samples structure and texture was analyzed with light microscopy and texture analyzing tests together with information about the oil- and water holding capacities for the ﬁbres and the pea protein isolate.
The analysis of all extruded formulations indicated on a reduced ability for the protein phase to form a textured structure upon addition of the investigated additives. Fibres functioned as a ﬁller phase that interrupted the protein network, where smaller ﬁbres interrupted the protein network to a larger extent. Potato ﬁbre and β-glucan ﬁbre tended to add soluble starch and β-glucan to the protein network, leading to further decreased texturization and decreased layering, while wheat bran ﬁbre was more rigid and increased the layered structure. Rapeseed oil functioned as a lubricant that reduced the directionality of the protein network and addition of rapeseed oil together with small potato ﬁbre or β-glucan ﬁbre resulted in surface changes|
|Keywords: ||Pea protein isolate;High moisture food extrusion;Textured vegetable proteins;Dietary ﬁbres|
|Issue Date: ||2019|
|Publisher: ||Chalmers tekniska högskola / Institutionen för biologi och bioteknik|
|Collection:||Examensarbeten för masterexamen // Master Theses|
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