Bali, A.; Zabulionė, A.; Kumar, S.P.; Liudvinavičiūtė, D.; Pečiulytė, L.; Rutkaitė, R.; Ertbjerg, P.; Šalaševičienė, A. Utilising Low & High Moisture Extrusion Cooking for Valorising Soy Press Cakes to Develop Meat Analogues. Preprints2023, 2023061387. https://doi.org/10.20944/preprints202306.1387.v1
APA Style
Bali, A., Zabulionė, A., Kumar, S.P., Liudvinavičiūtė, D., Pečiulytė, L., Rutkaitė, R., Ertbjerg, P., & Šalaševičienė, A. (2023). Utilising Low & High Moisture Extrusion Cooking for Valorising Soy Press Cakes to Develop Meat Analogues. Preprints. https://doi.org/10.20944/preprints202306.1387.v1
Chicago/Turabian Style
Bali, A., Per Ertbjerg and Alvija Šalaševičienė. 2023 "Utilising Low & High Moisture Extrusion Cooking for Valorising Soy Press Cakes to Develop Meat Analogues" Preprints. https://doi.org/10.20944/preprints202306.1387.v1
Abstract
This study investigates multiple extrusion regimens with twin screw extruder for valorising soy press cakes (by-products of soy drink & tofu manufacturing process) by varying physical conditions of extrusion (temperature and moisture content) for improving their morphological, physico-chemical, technological, and sensory parameters. Valorised soy press cakes were compared before and after extrusion. Four extrusion regimens (moisture content 30%-60% and temperature 110°C -120°C) were designed for producing different extruded samples. Small amounts (3%-6%) of untreated and extruded press cakes were utilised in the development of meat analogues. All samples showed comparable nutritional and trypsin inhibition activity with almost all samples possessing most essential amino acids above significant amounts. Press cakes with higher moisture indicated improved bulk density, water holding and oil holding capacity. Interestingly, the same samples also reportedly had texture more closely resembling native meat texture and scored the highest in overall sensory acceptance. Our results thus indicate that soy press cake samples from drink manufacturing process, when extruded with the regimen with 60% moisture and temperature of 120°C show the greatest potential in developing meat analogues.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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