High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Amanjeet Singh, Mehmet C. Tulbek, Marta Izydorczyk, Filiz Koksel
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Abstract

Barley, primarily used for malting and animal feed, holds untapped potential as a human food source. Plant-based meat analogues, aimed at mimicking attributes of animal meats, typically rely on refined ingredients like soy protein or wheat gluten. To address ingredient sustainability and diversification in the plant-based food sector, this study used protein-enriched ingredients from two dry-fractionated barley varieties. Blends of pea protein and protein-enriched barley flour from two varieties (CDC Austenson and CDC Valdres) were extruded under high moisture conditions. The effects of two barley inclusion levels (15 and 30% w/w) and three feed moisture levels (47.5, 52.5, and 57.5% wb) were investigated on meat analogue’s physical and techno-functional properties. Barley’s inclusion led to texturized meat analogues with sufficiently fibrous characteristics and texture comparable with recent studies on meat analogues. Meat analogues containing 15% of protein-enriched barley flour from CDC Austenson and processed at 57.5% feed moisture had the highest anisotropy index (1.57). An increase in barley inclusion in the formulation led to an increase in the hardness, gumminess, and chewiness of the meat analogues. However, increasing moisture content led to a decrease in hardness, gumminess, chewiness, density, and color change. In terms of techno-functionality, extrusion led to a reduction in the water and oil holding capacities of the meat analogues compared to the raw formulations. In conclusion, the study demonstrated the effective inclusion of protein-enriched barley flours as ingredients for high moisture meat analogues. Findings are expected to encourage the usage of barley in human food applications and promote ingredient diversification.

Abstract Image

对空气分级大麦蛋白进行高水分挤压质化以生产新型植物肉类类似物
大麦主要用于发芽和动物饲料,但其作为人类食物来源的潜力尚未开发。旨在模仿动物肉类属性的植物肉类类似物通常依赖于大豆蛋白或小麦麸质等精制配料。为了解决植物性食品行业配料的可持续性和多样化问题,本研究使用了来自两种干馏分大麦品种的富含蛋白质的配料。在高水分条件下挤压两种品种(CDC Austenson 和 CDC Valdres)的豌豆蛋白和富含蛋白质的大麦面粉混合物。研究了两种大麦添加水平(15% 和 30% w/w)和三种饲料水分水平(47.5%、52.5% 和 57.5% wb)对肉类类似物的物理和技术功能特性的影响。加入大麦后,质构化的肉模拟物具有足够的纤维特性和质构,可与最近对肉模拟物的研究相媲美。含有 15%来自 CDC Austenson 的富含蛋白质的大麦面粉并在 57.5% 饲料水分条件下加工的肉类类似物具有最高的各向异性指数(1.57)。配方中大麦含量的增加会导致肉类类似物的硬度、胶质感和咀嚼感增加。然而,水分含量的增加会导致硬度、胶质感、咀嚼感、密度和颜色的变化。在技术功能方面,与原料配方相比,挤压导致肉类类似物的持水量和持油量降低。总之,这项研究表明,富含蛋白质的大麦面粉可以有效地用作高水分肉类类似物的配料。研究结果有望鼓励在人类食品中使用大麦,并促进配料的多样化。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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