Abstract
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the color characteristics was significantly. The study offers a theory fermentation for Production and application of high moisture textured vegetable protein.
Publication Date
7-28-2016
First Page
10
Last Page
13,28
DOI
10.13652/j.issn.1003-5788.2016.07.003
Recommended Citation
Yang, GAO; Shuwen, LU; Chuanying, REN; Bin, HONG; Jialei, LI; Kunlun, WANG; and Tiemin, XIE
(2016)
"Effects of high moisture protein extrusion process parameters on the influence of system parameters and its physical characteristics,"
Food and Machinery: Vol. 32:
Iss.
7, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.07.003
Available at:
https://www.ifoodmm.cn/journal/vol32/iss7/3
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