Extrusion And Physicochemical Properties Of Soy Whey Protein Meat Analog

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Extrusion and Physicochemical Properties of Soy-whey Protein Meat Analog

Author : Sharat Chandra Adavalli
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (19 download)

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Book Synopsis Extrusion and Physicochemical Properties of Soy-whey Protein Meat Analog by : Sharat Chandra Adavalli

Download or read book Extrusion and Physicochemical Properties of Soy-whey Protein Meat Analog written by Sharat Chandra Adavalli and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Soy and whey proteins are two finest proteins due to their nutritional and health benefits. To reap these benefits it is essential to use them in products that are palatable and readily acceptable by consumers such as fibrous meat analogs. The objective of this study was to investigate the extrusion performance of soy, whey protein blends and to evaluate the effect of process variables on extruder responses, physical and chemical properties of resulted texturized product. A 4 [multiply] 3 [multiply] 3 factorial experimental design with two replications was used. It includes four feed compositions with WPI/SPI ratios (0/60, 10/50, 20/40, 30/30) (w/w), wheat gluten and wheat starch kept at 35% and 5%, respectively, three moisture levels (50, 55, and 60%), and three cooking temperatures (165, 170 and 175°C). Whey protein isolates (WPI), moisture content, and their interactions had significant effect on extruder responses, hardness, chewiness and the lightness of the product (P [lesser than or equal to] 0.05). Cooking temperature had significant effect (P [lesser than or equal to] 0.05) only on extruder responses. WPI and moisture content had significant (P [lesser than or equal to] 0.05) effect on protein solubility in all solvents except in PBS + 8 M Urea + 0.1% 2-Me. Raising the percentage of WPI (0-30%) and/or moisture from 50-60% in the feed resulted in lower die pressure, softer texture, less fiber formation and lighter color. Degree and length of fiber formation was severely affected by raising the WPI (%) and it was not observed at 30% level.

Extrusion Cooking

Author : Girish M. Ganjyal
Publisher : Elsevier
ISBN 13 : 012815361X
Total Pages : 566 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Extrusion Cooking by : Girish M. Ganjyal

Download or read book Extrusion Cooking written by Girish M. Ganjyal and published by Elsevier. This book was released on 2020-07-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. - Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking - Presents both the fundamental and applied aspects of extrusion processing - Details the extrusion of whole-grain, high-fiber, and high-protein foods - Covers both expanded and texturized products - Outlines extrusion processing of different ingredients - Addresses new technologies that have expanded the extruder capabilities - Analyzes new developments in the area of modeling of extrusion processing

Fibrous Soy Protein Meat Analog from Low Moisture Twin-screw Extrusion

Author : Suxuan Xu
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (225 download)

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Book Synopsis Fibrous Soy Protein Meat Analog from Low Moisture Twin-screw Extrusion by : Suxuan Xu

Download or read book Fibrous Soy Protein Meat Analog from Low Moisture Twin-screw Extrusion written by Suxuan Xu and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Mixtures of soy protein isolate (SPI), defatted soy flour, and wheat flour were extruded at 34% (w.b.) moisture using a twin-screw extruder. A 3x3x3 factorial experiment with two replications was conducted. Properties of soy protein meat analog products were compared to chicken breast. Prepared by deep-fat frying method, the texture properties of meat analog, including moisture, Warner-Bratzler (W-B) shear force and tensile strength, were either similar to the chicken breast or slightly inferior. The effects of soy protein isolate (SPI) content, barrel temperature and screw speed on extruder responses (die pressure, toque, and product temperature) and the physical properties of meat analog were investigated. All operation parameters significantly affected responses process parameters and the physical texture properties of meat analog including specific volume, porosity, water holding capacity, Warner-Bratzler shear force, Kramer shear force, fiber microstructure, and fiber development angle. The fiber formation mechanism of soy protein meat analog during the extrusion process was investigated. The unfolding of biopolymer chains was critical for the fiber formation during extrusion, instead of the denaturation of native protein. The fiber formation by extrusion was a reversible process. To achieve extrusion stability and a similar degree of fiber formation one could extrude either a feed mixture with a higher SPI content at a lower temperature or a feed mixture with a lower SPI content at a higher temperature.

Advances in Food Extrusion Technology

Author : Medeni Maskan
Publisher : CRC Press
ISBN 13 : 1439815216
Total Pages : 400 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Advances in Food Extrusion Technology by : Medeni Maskan

Download or read book Advances in Food Extrusion Technology written by Medeni Maskan and published by CRC Press. This book was released on 2016-04-19 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Whey Processing, Functionality and Health Benefits

Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata

Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Food Texture and Viscosity: Concept and Measurement

Author : Malcolm C. Bourne
Publisher : Elsevier
ISBN 13 : 0323162592
Total Pages : 340 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm C. Bourne

Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Novel Plant Protein Processing

Author : Zakir Showkat Khan
Publisher : CRC Press
ISBN 13 : 1003812678
Total Pages : 309 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Novel Plant Protein Processing by : Zakir Showkat Khan

Download or read book Novel Plant Protein Processing written by Zakir Showkat Khan and published by CRC Press. This book was released on 2023-12-29 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement. Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. Key Features: Includes complete information about novel plant protein processing for use as future foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.

Alternative Protein Source For A Sustainable And Healthy Nutrition

Author : Carla Cavallo
Publisher : Frontiers Media SA
ISBN 13 : 2832552498
Total Pages : 153 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Alternative Protein Source For A Sustainable And Healthy Nutrition by : Carla Cavallo

Download or read book Alternative Protein Source For A Sustainable And Healthy Nutrition written by Carla Cavallo and published by Frontiers Media SA. This book was released on 2024-08-01 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global socioeconomic systems and climate change exacerbate disparities that leave a huge proportion of the human population malnourished. This condition will be further worsened by intensive food production like livestock that produces affordable protein but contribute to increasing greenhouse gases, making conventional food sources such as animal livestock unsustainable at global scales, in a vicious cycle. Thus, food systems have come under pressure to meet global food demands, whilst having to meet economic and ecological targets.

Non-Thermal Food Processing Technologies

Author : Kaavya Rathnakumar
Publisher : CRC Press
ISBN 13 : 104004039X
Total Pages : 413 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Non-Thermal Food Processing Technologies by : Kaavya Rathnakumar

Download or read book Non-Thermal Food Processing Technologies written by Kaavya Rathnakumar and published by CRC Press. This book was released on 2024-10-03 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects. The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others. This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.

Pulse Foods

Author : Brijesh K. Tiwari
Publisher : Academic Press
ISBN 13 : 0128181850
Total Pages : 538 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Pulse Foods by : Brijesh K. Tiwari

Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2020-11-18 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. - Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Dispersity, Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes

Author : Arno Kwade
Publisher : Springer Nature
ISBN 13 : 3031631641
Total Pages : 548 pages
Book Rating : 4.0/5 (316 download)

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Book Synopsis Dispersity, Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes by : Arno Kwade

Download or read book Dispersity, Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes written by Arno Kwade and published by Springer Nature. This book was released on with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Physicochemical Properties of Pea Proteins, Texturization Using Extrusion, and Application in Plant-based Meats

Author : Delaney Madeline Webb
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (132 download)

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Book Synopsis Physicochemical Properties of Pea Proteins, Texturization Using Extrusion, and Application in Plant-based Meats by : Delaney Madeline Webb

Download or read book Physicochemical Properties of Pea Proteins, Texturization Using Extrusion, and Application in Plant-based Meats written by Delaney Madeline Webb and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: With a growing trend for plant-based and clean label products, extrusion texturization of pea protein is becoming more prevalent for plant-based meat applications. However, several challenges have surfaced from this. Large demand for pea protein has made sourcing difficult and expensive. Differences in the physicochemical traits of pea protein compared to traditional textured vegetable proteins, wheat and soy, mean that final product traits are different when switching to pea protein. Additionally, pea protein from different suppliers is sourced and processed differently, and thus require different extrusion processing and lead to varying final product traits. The intent of this research was to better understand the differences between common and upcoming proteins used for texturization, the impact of formulating pea protein with legume flours and fibers, and how various pea proteins differ in raw material physicochemical traits and lead to differences in texturization. The first study invested how carbohydrate additions up to 20% affected pilot-scale twin screw extrusion and the pea protein extrudate properties. Characteristics of raw material, whole extrudate, and milled extrudate were observed. Adding pulse flour resulted in low water holding capacity (WHC) of the extrudates compared to the control of pea protein isolate (PPI) (241-391% and 496%, respectively). However, fiber increased the WHC from the pea flour treatment (428-442%). An increase in instrumental hardness was observed from PPI to all pulse flour treatments (475 g to 837-2333 g) due to the disruption of protein-networking and protein-based expansion. Both WHC and hardness have a strong relationship with the bulk density of the extrudate. Adding pulse flours to PPI in plant-based meat was shown to increase density and hardness of the extrudate and decrease WHC. However, addition of fiber reduced the negative impact of starch, and could allow more flexibility in targeting specific qualities while reducing the protein costs and usage for plant-based meats. In the second study, twin-screw extrusion was used to texturized four pea proteins, as well as soy and wheat proteins for comparison. Pea proteins from commercial sources varied in their functional properties. Proteins that had higher water absorption capacity had the highest peak viscosity. These proteins also required the least specific mechanical energy during processing. Pea protein extrudates displayed similar hardness, chewiness, and springiness, but varied in these traits when formed in a patty. A single trait did not seem to be most impactful in the creation of certain extrudate characteristics, and thus further study should be conducted on understanding the role of multiple factors to create a model which balances the most important factors for desired textured protein outcomes. This research has proven the importance of understanding raw ingredient sources, composition, and pre-processing for extrusion of plant protein. Textured pea protein shows significantly different texture compared to soy and wheat, and internal structure varies between textured pea protein made with isolates with different functional properties. Even more, starch and fiber can be successfully utilized to reduce necessary protein content for texturized pea protein while simultaneously using a co-product and targeting unique product texture.

Sustainable Meat Production and Processing

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128156880
Total Pages : 276 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sustainable Meat Production and Processing by : Charis M. Galanakis

Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Food Formulation

Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119614740
Total Pages : 340 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Food Formulation by : Shivani Pathania

Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Protein-Based Films and Coatings

Author : Aristippos Gennadios
Publisher : CRC Press
ISBN 13 : 1420031988
Total Pages : 672 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Protein-Based Films and Coatings by : Aristippos Gennadios

Download or read book Protein-Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Physico-chemical Properties of Whey Protein Concentrate Texturized by Reactive Supercritical Fluid Extrusion

Author : Khanitta Manoi
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (46 download)

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Book Synopsis Physico-chemical Properties of Whey Protein Concentrate Texturized by Reactive Supercritical Fluid Extrusion by : Khanitta Manoi

Download or read book Physico-chemical Properties of Whey Protein Concentrate Texturized by Reactive Supercritical Fluid Extrusion written by Khanitta Manoi and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins (WP) are widely used in a variety of food formulations and constitute a significant share of the dairy ingredients market. In this research WP functionalities were modified using a novel reactive supercritical fluid extrusion (SCFX) process. High pressure extrusion of WP under different pH conditions and in the presence of mineral salts, combined with a delicate control of heat, shear, and internal environments created by introduction of supercritical carbon dioxide (SCCO2), was used to texturize and develop unique functional properties in commercially available whey protein concentrate (WPC). A feed formulation comprising (w/w) 94% WPC-80, 6% pre-gelatinized corn starch, 0.6% (WP-starch basis) NaCl, and 0.6% (WP-starch basis) CaCl2 was texturized in a high-pressure extruder at 90 °C and 60% (dry feed basis) moisture in the pH range of 2.89 to 8.16 with 1% (dry feed basis) SC-CO2 injected as a blowing agent. The average specific mechanical energy (SME) input for the process was 57 Wh/ kg. The resulting texturized WPC (tWPC) extrudates were dried, ground into powder, reconstituted in deionized water and evaluated for their rheological and physicochemical properties. The rheological behavior of tWPC was found to be strongly dependent on the pH and SC-CO2 levels used during extrusion. The highest apparent viscosity ([eta]=2.06 Pa[MIDDLE DOT]s) and elastic modulus (G'=10 kPa) values were observed in the tWPC produced at extremely acidic condition (pH 2.89) with SC-CO2 injection and were significantly higher than those exhibited by the unextruded control ([eta]=0.008 Pa[MIDDLE DOT]s, and G'= 0.04 Pa). A 20% (w/w) tWPC dispersion exhibited a highly viscous and creamy texture with particle size in the micron-range (mean diameter ~ 5 [MICRO SIGN]m) which could serve as a thickening/gelling agent or as a fat substitute in food formulations over a wide range of temperatures. The soluble protein content and free sulfhydryl groups of the tWPC decreased by approximately 20% and 16% relative to the unextruded control. The tWPC was completely soluble in the presence of urea (8 M) and sodium dodecyl sulfate (0.5%) without a reducing agent, indicating that the non-covalent interactions (hydrophobic interactions and hydrogen bonds) were mainly responsible for the structural formation of the tWPC. A homogeneous gel-like emulsion of creamy consistency was also successfully produced by incorporation of corn oil with tWPC dispersion in water serving as the continuous aqueous phase. Only 4% (w/w) tWPC was needed to emulsify 80% corn oil and it showed a higher thermal stability upon heating to 85 [MASCULINE ORDINAL INDICATOR]C. It also showed excellent emulsifying properties (emulsion activity index, EAI, = 431 m-2 g-1, emulsion stability index, ESI, = 13,500 h) compared to the commercial WPC-80 (EAI = 112 m-2 g-1, ESI = 32 h). Emulsions prepared with such small amounts of tWPC showed an enhanced adsorption of proteins at the oil-water interface which prevented flocculation and coalescence of the oil droplets, and an increase in the viscosity of the continuous phase which prevented creaming by trapping the oil droplets within the gel matrix. These attributes helped generate very stable oil-in-water emulsions of important utility in food formulations and should be useful in new product development.

Structured Foods

Author : Gnana Moorthy Eswaran U
Publisher : CRC Press
ISBN 13 : 1040087906
Total Pages : 308 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Structured Foods by : Gnana Moorthy Eswaran U

Download or read book Structured Foods written by Gnana Moorthy Eswaran U and published by CRC Press. This book was released on 2024-08-07 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.