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oai:recercat.cat:20.500.12327/29812025-10-22T11:32:43Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Barnés-Calle, Clara author Matas, Grau author Claret, Anna author Guerrero, Lluis author Fulladosa, Elena author Gou, Pere author 2024-04-25 High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate the impact of extrusion process parameters (water feeding rate, barrel temperature and screw speed) on the texture and moisture content of high moisture extrudates (HME) from pea protein isolate using response surface methodology. Sensory textural profile of selected HME was compared with those of cooked chicken breast and a commercial extruded meat analogue sample. Extrusion process parameters had a significant effect on the characteristics of the final product. Barrel temperatures between 145 °C and 165 °C and a water feed rate between 53% and 57% produced HME with an instrumental texture similar to cooked chicken breast, 165 °C and 55% water feed being the conditions that produced the HME with the highest meat-like appearance and sensory fibrousness. Barnés-Calle, Clara, Grau Matas, Anna Claret, Lluis Guerrero, Elena Fulladosa, and Pere Gou. 2024. “High moisture extrusion of pea protein isolate to mimic chicken texture: instrumental and sensory insights”. Food Hydrocolloids 154 (110129) doi:10.1016/j.foodhyd.2024.110129. 0268-005X http://hdl.handle.net/20.500.12327/2981 https://doi.org/10.1016/j.foodhyd.2024.110129 High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights