Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions

The objective of the present work was to investigate the effects of high moisture extrusion process conditions on the physico-chemical and techno-functional characteristics of high moisture extrudates (HME) elaborated from a faba bean (Vicia faba) protein concentrate (FBPC). First, the characterisat...

Descripción completa

Detalles Bibliográficos
Autores: Toldrà, M., Parés, D., Barnés Calle, Clara, Gou, Pere, Fulladosa, Elena
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/4674
Acceso en línea:http://hdl.handle.net/20.500.12327/4674
https://doi.org/10.1016/j.lwt.2025.117898
Access Level:acceso abierto
Palabra clave:663/664
id ES_1424ebb42e0e4dfa95ebebf5d4516a8f
oai_identifier_str oai:repositori.irta.cat:20.500.12327/4674
network_acronym_str ES
network_name_str España
repository_id_str
spelling Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditionsToldrà, M.Parés, D.Barnés Calle, ClaraGou, PereFulladosa, Elena663/664The objective of the present work was to investigate the effects of high moisture extrusion process conditions on the physico-chemical and techno-functional characteristics of high moisture extrudates (HME) elaborated from a faba bean (Vicia faba) protein concentrate (FBPC). First, the characterisation of the raw material based on commercial FBPC was performed to assess its potential for producing HME. The effects of the process conditions, specifically the extrusion cooking temperature (140–157 °C) and solid concentration (37.2–52.2 % w/w), on the physico-chemical characteristics and techno-functional properties of HME were then assessed using response surface methodology. FBPC at 40 and 50 % (w/v) allowed for obtaining gels with good water holding capacity and textural properties such as hardness, chewiness and elasticity. Significant second-order models were obtained for the response variables moisture, protein and fat content, colour parameters, water holding capacity, cooking loss and textural properties of extrudates. HME with the optimal techno-functional properties were obtained using extrusion temperatures of 143–150 °C with 50–52 % of FBPC. Extrudates obtained under these conditions showed acceptable textural properties and good water retention capacity. The results of this work can be useful in defining the appropriate conditions to develop meat analogues through high moisture extrusion technology.This research was financially supported by the Spanish Ministry of Science, Innovation and Universities (MICIU/AEI/10.13039/501100011033) and by FEDER/UE, through the project “SENSANALOG” (reference number PID2021-122285OR-I00). We also acknowledge Spanish Ministry of Universities (MICIU/AEI/10.13039/501100011033) and to “ESF - Investing in your future” for financing Clara Barnés-Calle's predoctoral studies (grant number FPU20-04009); to the consolidated Research Group (2021 SGR 00461); and CERCA program from Generalitat de Catalunya. The authors also thank C. Rodríguez, O. Sempere, and A.M. Aymerich for their helpful technical assistance.info:eu-repo/semantics/publishedVersionElsevierIndústries AlimentàriesQualitat i Tecnologia Alimentària202520252025info:eu-repo/semantics/article14application/pdfhttp://hdl.handle.net/20.500.12327/4674https://doi.org/10.1016/j.lwt.2025.117898reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésLWT - Food Science and TechnologyMICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/PID2021-122285OR-I00/ES/Sensors and algorithms to optimize high moisture meat analogue production when using novel protein sources/SENSANALOGFEDER/ / /EU/ /Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/46742026-06-16T08:51:17Z
dc.title.none.fl_str_mv Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
title Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
spellingShingle Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
Toldrà, M.
663/664
title_short Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
title_full Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
title_fullStr Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
title_full_unstemmed Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
title_sort Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
dc.creator.none.fl_str_mv Toldrà, M.
Parés, D.
Barnés Calle, Clara
Gou, Pere
Fulladosa, Elena
author Toldrà, M.
author_facet Toldrà, M.
Parés, D.
Barnés Calle, Clara
Gou, Pere
Fulladosa, Elena
author_role author
author2 Parés, D.
Barnés Calle, Clara
Gou, Pere
Fulladosa, Elena
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description The objective of the present work was to investigate the effects of high moisture extrusion process conditions on the physico-chemical and techno-functional characteristics of high moisture extrudates (HME) elaborated from a faba bean (Vicia faba) protein concentrate (FBPC). First, the characterisation of the raw material based on commercial FBPC was performed to assess its potential for producing HME. The effects of the process conditions, specifically the extrusion cooking temperature (140–157 °C) and solid concentration (37.2–52.2 % w/w), on the physico-chemical characteristics and techno-functional properties of HME were then assessed using response surface methodology. FBPC at 40 and 50 % (w/v) allowed for obtaining gels with good water holding capacity and textural properties such as hardness, chewiness and elasticity. Significant second-order models were obtained for the response variables moisture, protein and fat content, colour parameters, water holding capacity, cooking loss and textural properties of extrudates. HME with the optimal techno-functional properties were obtained using extrusion temperatures of 143–150 °C with 50–52 % of FBPC. Extrudates obtained under these conditions showed acceptable textural properties and good water retention capacity. The results of this work can be useful in defining the appropriate conditions to develop meat analogues through high moisture extrusion technology.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/4674
https://doi.org/10.1016/j.lwt.2025.117898
url http://hdl.handle.net/20.500.12327/4674
https://doi.org/10.1016/j.lwt.2025.117898
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT - Food Science and Technology
MICINN/Programa Estatal para impulsar la investigación científico-técnica y su transferencia/PID2021-122285OR-I00/ES/Sensors and algorithms to optimize high moisture meat analogue production when using novel protein sources/SENSANALOG
FEDER/ / /EU/ /
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869403719568719872
score 15,812429

Similares en LA Referencia