Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

• DOI: 10.1016/j.fufo.2021.100014
• Publication Date: 2021-02-07T10:41:23Z
• Authors: Cátia Saldanha do...; Svein Halvor Knutsen; Giulia Malizia; Tzvetelin Dessev; Alexia Geny; Hanne Zobel; Kristine S. Myhrer; Paula Varela; Stefan Sahlstrøm
• Keywords: Water activity

The main objective of this study was to investigate the feasibility production meat analogues from a faba bean protein concentrate (obtained dry fractionation) using high-moisture extrusion (HME). impact temperature, ratio between water and product feed rate on physicochemical properties during (HME) studied. functional, textural, sensory were also assessed. moisture content generally higher than temperature within responses evaluated. different conditions tested did not influence relative distribution oligosaccharides. Meat produced with temperatures ranging 130 140 °C, 4 11 rpm (1.10 Kg/h) had most positive textural judged by good bite-feel (firmness) elasticity in line attributes associated category. Of oligosaccharides analysed verbascose highest α-galacto-oligossacharide is significant extracts heat-treated material compared starting material.