Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.

ABSTRACT: Pea protein dry-fractionated (P_DF), pea protein isolated (P_Is), soy protein isolated (S_Is) and oat protein (O_P) were combined in four mixes (P_DF_O_P, P_Is_O_P, P_DF_P_Is_O_P, S_Is_O_P) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of P_DF required higher specific mechanical energy and screw speed to create fibrous texture compared to P_Is and S_Is. P_DF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g^-1, which is exploitable in meat-alternatives formulation. P_DF-based meat analogues showed lowe

SUBMITTER: De Angelis D 

PROVIDER: S-EPMC7760771 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature