High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate the impact of extrusion process parameters (water feeding rate, barrel temperature and screw spee...

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Autores: Barnés-Calle, Clara, Matas, Grau, Claret, Anna, Guerrero, Lluis, Fulladosa, Elena, Gou, Pere
Tipo de documento: artigo
Data de publicação:2024
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositório:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/2981
Acesso em linha:http://hdl.handle.net/20.500.12327/2981
https://doi.org/10.1016/j.foodhyd.2024.110129
Access Level:Acceso aberto
Palavra-chave:663/664
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spelling High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insightsBarnés-Calle, ClaraMatas, GrauClaret, AnnaGuerrero, LluisFulladosa, ElenaGou, Pere663/664High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate the impact of extrusion process parameters (water feeding rate, barrel temperature and screw speed) on the texture and moisture content of high moisture extrudates (HME) from pea protein isolate using response surface methodology. Sensory textural profile of selected HME was compared with those of cooked chicken breast and a commercial extruded meat analogue sample. Extrusion process parameters had a significant effect on the characteristics of the final product. Barrel temperatures between 145 °C and 165 °C and a water feed rate between 53% and 57% produced HME with an instrumental texture similar to cooked chicken breast, 165 °C and 55% water feed being the conditions that produced the HME with the highest meat-like appearance and sensory fibrousness.This work was financially supported by the Horizon 2020 UE programme through the project “CROPDIVA” [grant number 101000847] and the Spanish Ministry of Science and Innovation through the project “SENSANALOG” [grant number PID2021-122285OR-I00]. Acknowledgements are extended to the Spanish Ministry of Universities for financing the first author's doctorate studies [grant number FPU20-04009], to the consolidated Research Group (2021 SGR 00461) and CERCA program from Generalitat de Catalunya.info:eu-repo/semantics/publishedVersionElsevierIndústries AlimentàriesQualitat i Tecnologia Alimentària2024info:eu-repo/semantics/article9http://hdl.handle.net/20.500.12327/2981https://doi.org/10.1016/j.foodhyd.2024.110129reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésFood HydrocolloidsEC/H2020/101000847/EU/Climate Resilient Orphan croPs for increased DIVersity in Agriculture/CROPDIVAMICINN/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/SENSANALOGAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/29812026-05-29T05:05:01Z
dc.title.none.fl_str_mv High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
title High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
spellingShingle High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
Barnés-Calle, Clara
663/664
title_short High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
title_full High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
title_fullStr High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
title_full_unstemmed High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
title_sort High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
dc.creator.none.fl_str_mv Barnés-Calle, Clara
Matas, Grau
Claret, Anna
Guerrero, Lluis
Fulladosa, Elena
Gou, Pere
author Barnés-Calle, Clara
author_facet Barnés-Calle, Clara
Matas, Grau
Claret, Anna
Guerrero, Lluis
Fulladosa, Elena
Gou, Pere
author_role author
author2 Matas, Grau
Claret, Anna
Guerrero, Lluis
Fulladosa, Elena
Gou, Pere
author2_role author
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 High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate the impact of extrusion process parameters (water feeding rate, barrel temperature and screw speed) on the texture and moisture content of high moisture extrudates (HME) from pea protein isolate using response surface methodology. Sensory textural profile of selected HME was compared with those of cooked chicken breast and a commercial extruded meat analogue sample. Extrusion process parameters had a significant effect on the characteristics of the final product. Barrel temperatures between 145 °C and 165 °C and a water feed rate between 53% and 57% produced HME with an instrumental texture similar to cooked chicken breast, 165 °C and 55% water feed being the conditions that produced the HME with the highest meat-like appearance and sensory fibrousness.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/2981
https://doi.org/10.1016/j.foodhyd.2024.110129
url http://hdl.handle.net/20.500.12327/2981
https://doi.org/10.1016/j.foodhyd.2024.110129
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Hydrocolloids
EC/H2020/101000847/EU/Climate Resilient Orphan croPs for increased DIVersity in Agriculture/CROPDIVA
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
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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