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Zhang T, Yu S, Pan Y, Li H, Liu X, Cao J. Properties of texturized protein and performance of different protein sources in the extrusion process: A review. Food Res Int 2023; 174:113588. [PMID: 37986454 DOI: 10.1016/j.foodres.2023.113588] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The need for protein is increasing due to the rapid growth of the global population. However, conventional animal meat production has caused severe environmental, land usage, and other issues. Meat substitutes can provide consumers with a high-quality alternative to protein. Texturized protein (TP) is a critical ingredient in meat substitutes and is mainly obtained through extrusion processing. Therefore, this review first discussed the essential physical properties of TP, including appearance and structure, water-holding capacity (WHC) and oil-holding capacity (OHC), texture, and sensory properties. The performance of plant and novel source proteins in extrusion processing is also summarized. The properties of the desired TP should be considered first before extrusion processing. Under different extrusion parameters, proteins from the same source can exhibit varying properties. Although the novel source proteins can adversely affect TP quality, their high yield and environmental protection are worthy of further study. This paper aims to review the impact of proteins from different sources on the properties of TP during the extrusion process and discuss practical research methods for TP.
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Affiliation(s)
- Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Shengjuan Yu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Yihao Pan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100000, China.
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, China.
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Preethi P, Mangalassery S, Thanushree K, Reddy SVR, Pandiselvam R, Ramesh SV, Sachin AJ, Manikantan MR, Veena GL. Synergistic effect of powdered cashew sprout cum cotyledon and cereals on improving the biochemical and physical properties of extrudates. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- P. Preethi
- ICAR‐ Indian Institute of Horticultural Research 560088 Bengaluru Karnataka India
| | - S. Mangalassery
- ICAR‐ Directorate of Cashew Research 574202, Dakshina Kannada Puttur Karnataka India
| | - K. Thanushree
- Department of Bioscience Mangalore University 574199 Mangalore Karnataka India
| | - S. V. R. Reddy
- ICAR‐ Indian Institute of Horticultural Research 560088 Bengaluru Karnataka India
| | - R. Pandiselvam
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - S. V. Ramesh
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - A. J. Sachin
- SriKrishnadevaraya College of Horticultural Sciences Anantapur‐ 515200 Andhra Pradesh India
| | - M. R. Manikantan
- ICAR‐Central Plantation Crops Research Institute 671124 Kasaragod Kerala India
| | - G. L. Veena
- ICAR‐ Directorate of Cashew Research 574202, Dakshina Kannada Puttur Karnataka India
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Sampaio UM, Pereira APA, Campelo PH, Pastore GM, Chang YK, Clerici MTPS. Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil
| | - Pedro Henrique Campelo
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil
| | - Gláucia Maria Pastore
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Yoon Kil Chang
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
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Sharifi S, Majzoobi M, Farahnaky A. Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sohrab Sharifi
- Vice Chancellor for Food and Drug Kurdistan University of Medical Sciences Sanandaj6617713446Iran
- Department of Food Science and Technology Shiraz University Shiraz71946‐85115Iran
| | - Mahsa Majzoobi
- Biosciences and Food Technology School of Science RMIT University Bundoora Campus Melbourne VIC3083Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora Campus Melbourne VIC3083Australia
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Oladiran DA, Emmambux NM. Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dolapo A. Oladiran
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - Naushad M. Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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7
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Kantrong H, Charunuch C, Limsangouan N, Pengpinit W. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology. Journal of Food Science and Technology 2018; 55:3462-3472. [PMID: 30150805 DOI: 10.1007/s13197-018-3271-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2018] [Accepted: 05/28/2018] [Indexed: 11/26/2022]
Abstract
Ready-to-eat healthy mushroom-rice snacks were developed and processed using twin-screw extruder. A 15% of oyster mushroom power could be added to improve the nutritional values of the rice based snack. The effects of process parameters (feed moisture, screw speed and barrel temperature) on physical properties and Specific Mechanical Energy (SME) during the production were investigated. Feed moisture was varied at 12-18% wet basis and the screw speed was studied in the range of 275-425 rpm, while the barrel temperature was operated at 130-150 °C. The result indicated that bulk density differed significantly with changes in all the process parameters. An increasing barrel temperature caused higher expansion ratio, while hardness of snacks increased due to an increase of feed moisture and a decrease of screw speed. SME was considered by measuring the electric current and voltage of the extruder. As a result, feed moisture demonstrated the most influence on the SME. Feed moisture between 12 and 15% wet basis, the SME decreased with decrease in feed moisture. On the other hand, the SME decreased when the higher feed moisture was operated in the range of 15-18% wet basis. In addition, the process condition was optimized using response surface methodology. From this study, the optimum extrusion-cooking conditions with respect to the physical qualities of snacks and SME during extrusion was 13.5% of feed moisture, screw speed of 425 rpm and maximum barrel temperature at 130 °C, since these conditions provided a good quality mushroom-rice snacks and consumed low SME.
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Affiliation(s)
- Hataichanok Kantrong
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Chulaluck Charunuch
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Nipat Limsangouan
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Worapol Pengpinit
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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Akande OA, Nakimbugwe D, Mukisa IM. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr 2017; 5:1205-1214. [PMID: 29188049 PMCID: PMC5694879 DOI: 10.1002/fsn3.513] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/25/2022] Open
Abstract
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
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Affiliation(s)
- Olamide A. Akande
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Ivan M. Mukisa
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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Hashemi N, Mortazavi SA, Milani E, Tabatabai Yazdi F. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13210] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Neda Hashemi
- Department of Food Science and Technology, Sabzevar Branch; Islamic Azad University; Sabzevar Iran
| | - Sayed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Elnaz Milani
- Department of Food Processing; Academic Center for Education Culture and Research (ACECR); Mashhad Iran
| | - Farideh Tabatabai Yazdi
- Department of Food Science and Technology Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran
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Marengo M, Akoto HF, Zanoletti M, Carpen A, Buratti S, Benedetti S, Barbiroli A, Johnson PNT, Sakyi-Dawson EO, Saalia FK, Bonomi F, Pagani MA, Manful J, Iametti S. Soybean-Enriched Snacks Based on African Rice. Foods 2016; 5:foods5020038. [PMID: 28231133 PMCID: PMC5302339 DOI: 10.3390/foods5020038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 11/16/2022] Open
Abstract
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack's hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.
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Affiliation(s)
- Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Hannah F Akoto
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Miriam Zanoletti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Paa-Nii T Johnson
- Council for Scientific and Industrial Research (CSIR)-Head Office, Accra P.O. Box M32, Ghana.
| | - Esther O Sakyi-Dawson
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - John Manful
- Africa Rice Center, Cotonou 01 B.P. 2031, Benin.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
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Beswa D, Dlamini NR, Amonsou EO, Siwela M, Derera J. Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:287-294. [PMID: 25641316 DOI: 10.1002/jsfa.7092] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Revised: 12/19/2014] [Accepted: 01/12/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Pro-vitamin A-biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health-promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro-vitamin A content of extruded pro-vitamin A-biofortified maize snacks. Extruded snacks were processed using four pro-vitamin A-biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w/w) substitution levels. RESULTS At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro-vitamin A content. CONCLUSION Pro-vitamin A-biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro-vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline.
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Affiliation(s)
- Daniso Beswa
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
- University of Venda, Private Bag X 5050, Thohoyandou 0950, South Africa
| | - Nomusa R Dlamini
- Council for Scientific and Industrial Research, PO Box 395, Pretoria 0001, South Africa
| | - Eric O Amonsou
- Durban University of Technology, PO Box 1334, Durban 4000, South Africa
| | - Muthulisi Siwela
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
| | - John Derera
- University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa
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