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Article

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

by
Ruixin Zhang
1,2,
Yueyue Yang
1,2,
Qing Liu
1,2,
Liangyun Xu
1,2,
Huiyi Bao
1,2,
Xiaoru Ren
1,2,
Zhengyu Jin
1,2,3 and
Aiquan Jiao
1,2,*
1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(8), 1696; https://doi.org/10.3390/foods12081696
Submission received: 13 March 2023 / Revised: 10 April 2023 / Accepted: 13 April 2023 / Published: 19 April 2023
(This article belongs to the Special Issue Extrusion Technologies Applied in Food Industry)
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Abstract

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.
Keywords: plant-based meat; vegetable protein; high-moisture extrusion cooking; texture properties; water-holding activity plant-based meat; vegetable protein; high-moisture extrusion cooking; texture properties; water-holding activity

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MDPI and ACS Style

Zhang, R.; Yang, Y.; Liu, Q.; Xu, L.; Bao, H.; Ren, X.; Jin, Z.; Jiao, A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods 2023, 12, 1696. https://doi.org/10.3390/foods12081696

AMA Style

Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods. 2023; 12(8):1696. https://doi.org/10.3390/foods12081696

Chicago/Turabian Style

Zhang, Ruixin, Yueyue Yang, Qing Liu, Liangyun Xu, Huiyi Bao, Xiaoru Ren, Zhengyu Jin, and Aiquan Jiao. 2023. "Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective" Foods 12, no. 8: 1696. https://doi.org/10.3390/foods12081696

APA Style

Zhang, R., Yang, Y., Liu, Q., Xu, L., Bao, H., Ren, X., Jin, Z., & Jiao, A. (2023). Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods, 12(8), 1696. https://doi.org/10.3390/foods12081696

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