A5006472943- Meat and Animal Product Quality
- Agriculture Sustainability and Environmental Impact
- Proteins in Food Systems
- Food composition and properties
- Food Industry and Aquatic Biology
- Sensory Analysis and Statistical Methods
Lund University
2020-2023
Malaysian Agricultural Research and Development Institute
2021-2023
The interest in plant-based products is growing Western countries, mostly due to health and environmental issues that arise from the consumption production of animal-based food products. Many vegan today are made soy, but drawbacks include challenges cultivating soy colder climates such as northern Europe. Therefore, present study investigates whether industrial hemp (
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due their suitability for cultivation in the northern hemisphere, non-genetically modified organisms practice low risk of allergenicity. This study examined functionality local yellow protein isolates/concentrate as meat analogue products. The most critical factors affecting texture properties were also determined. Extrusion was used produce high-moisture analogues (HMMAs) from isolates/concentrates HMMAs...
Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was create new plant-based extrudates application as high-moisture meat analogs from a 50:50 blend rapeseed concentrate (RPC) yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with twin-screw extruder gain better understanding powders resulting extrudates. The effects...
Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a content of 85.7% and co-extruded oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) temperature profiles (40-70-110-130 °C 40-70-120-150 °C). The effect extrusion processing parameters such as content, speed, on the properties extrudates investigated. produced had fibrous structure brown colour, which may be due...
In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination wheat gluten (WG), chickpea (CPC), were investigated. The results showed that materials exhibited different behaviours during processing cooking. Mixing HPC WG resulted higher texturization than alone. HMMA samples ratio 90:10 (HPC:WG) had superior hardness, resilience, chewiness cutting strength compared to other present...