2026-04-14T04:48:09Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/29812025-10-22T11:32:43Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Barnés-Calle, Clara
author
Matas, Grau
author
Claret, Anna
author
Guerrero, Lluis
author
Fulladosa, Elena
author
Gou, Pere
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:32:43Z
2025-10-22T11:32:43Z
2024-04-25
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 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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
info:eu-repo/semantics/article