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High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

dc.contributor.authorFerawati Ferawati
dc.contributor.authorIzalin Zahari
dc.contributor.authorMalin Barman
dc.contributor.authorMohammed Hefni
dc.contributor.authorCecilia Ahlström
dc.contributor.authorCornelia Witthöft
dc.contributor.authorKarolina Östbring
dc.contributor.otherDepartment of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden
dc.contributor.otherDepartment of Food Technology, Engineering and Nutrition, Lund University, 22362 Lund, Sweden
dc.contributor.otherDepartment of Biology and Biological Engineering, Chalmers University, 41296 Gothenburg, Sweden
dc.contributor.otherDepartment of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden
dc.contributor.otherDepartment of Food Technology, Engineering and Nutrition, Lund University, 22362 Lund, Sweden
dc.contributor.otherDepartment of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden
dc.contributor.otherDepartment of Food Technology, Engineering and Nutrition, Lund University, 22362 Lund, Sweden
dc.date.accessioned2021-04-14T00:02:08Z
dc.date.available2025-10-02T04:14:14Z
dc.date.issued01-04-2021
dc.identifier.issn-
dc.identifier.urihttps://www.mdpi.com/2304-8158/10/4/843
dc.description.abstractYellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.
dc.format-
dc.language.isoEN
dc.publisherMDPI AG
dc.relation.uri['https://www.journals.elsevier.com/food-and-waterborne-parasitology', 'https://www.elsevier.com/authors/open-access/choice#waivers', 'https://www.elsevier.com/journals/food-and-waterborne-parasitology/2405-6766/guide-for-authors']
dc.rights['CC BY', 'CC BY-NC-ND']
dc.subject['protozoa', 'nematodes', 'cestodes', 'trematodes', 'transmission', 'epidemiology', 'Infectious and parasitic diseases', 'RC109-216']
dc.subject.lccChemical technology
dc.titleHigh-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
dc.typeArticle
dc.description.keywordshigh-moisture extrusion (HME)
dc.description.keywordsplant protein
dc.description.keywordsmeat analogue
dc.description.keywordsyellow pea
dc.description.keywordsfaba bean
dc.description.keywordspulses
dc.description.pages-
dc.description.doi10.3390/foods10040843
dc.title.journalFoods
dc.identifier.e-issn2304-8158
dc.identifier.oaioai:doaj.org/journal:e70e9883e07648deb7ef28b3b1fb9114
dc.journal.infoVolume 10, Issue 4


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