Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization.

ABSTRACT: The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the Box-Behnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic

SUBMITTER: Mazaheri Tehrani M 

PROVIDER: S-EPMC5380617 | biostudies-literature | 2017 Apr

REPOSITORIES: biostudies-literature