Sammendrag
The effect of using oat protein concentrates from different sources on the techno/functional
properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein
fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in
our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion
of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of
both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry
ingredients and extrudates. The color of the meat analogues was significantly affected by the type
of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced
fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at
80 ◦C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and
significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates
with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more
resilient fiber strength to the hot water treatment
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