Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extrusion Processing
2.3. Rheological Measurements
2.4. Visualization of Anisotropic Structure
2.5. Analysis of Texture Properties
2.6. Oil Droplet Size Measurements
3. Results and Discussion
3.1. Influence of Oil Addition on the Extrusion Process Conditions
3.2. Influence of Oil Addition on the Rheological Properties
3.3. Influence of Oil on the Formation of Anisotropic Product Structure
3.4. Influence of Oil Addition on the Mechanical Properties
3.5. Morphology of the Oil Phase in the Protein Matrix
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Addition Point | Oil Content | ||
---|---|---|---|
0% | 2% | 4% | |
Position 2 | | | |
Position 7 | | |
Addition Point | Oil Content | ||
---|---|---|---|
0% | 2% | 4% | |
Position 2 | | | |
Position 7 | | |
Oil Content | Screw Speed | ||
---|---|---|---|
200 rpm | 400 rpm | 800 rpm | |
0% | | | |
4% | | | |
Oil Content | Screw Speed | ||
---|---|---|---|
200 rpm | 400 rpm | 800 rpm | |
0% | | | |
4% | | | |
Oil Content/% | Young’s Modulus/MPa | |
---|---|---|
Position 2 | Position 7 | |
0 | 52.0 ± 7.7 | 52.0 ± 7.7 |
2 | 36.4 ± 3.1 | 56.3 ± 5.3 |
4 | 24.7 ± 2.1 | 51.9 ± 5.4 |
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Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A. Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues. Foods 2021, 10, 697. https://doi.org/10.3390/foods10040697
Kendler C, Duchardt A, Karbstein HP, Emin MA. Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues. Foods. 2021; 10(4):697. https://doi.org/10.3390/foods10040697
Chicago/Turabian StyleKendler, Christina, Arvid Duchardt, Heike P. Karbstein, and M. Azad Emin. 2021. "Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues" Foods 10, no. 4: 697. https://doi.org/10.3390/foods10040697