دورية أكاديمية
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture-level variation on textural properties.
| العنوان: | Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture-level variation on textural properties. |
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| المؤلفون: | Kiiru SM; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Kinyuru JN; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Kiage BN; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Martin A; Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany., Marel AK; Department of Food Technology and Bioprocess Engineering Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe Germany., Osen R; Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany. |
| المصدر: | Food science & nutrition [Food Sci Nutr] 2020 Jun 26; Vol. 8 (8), pp. 4112-4120. Date of Electronic Publication: 2020 Jun 26 (Print Publication: 2020). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Malden, MA : John Wiley & Sons, [2012]- |
| مستخلص: | Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and "novel" source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a screw speed of 150 rpm, to produce meat analogues using full- or low-fat cricket flours (CF) and soy protein isolate (SPI). Effects of water flow rate (WFR), cooking temperature (9 and 10 ml/min; 120, 140, and 160°C, respectively), and CF inclusions levels of 0, 15, 30, and 45% were analyzed. Cooking temperature and CF inclusion had a significant effect ( p < .05) on both tensile stress in parallel and perpendicular directions, while WFR had no significant effect ( p = .3357 and 0.7700), respectively. The tensile stress increased with temperature but decreased with CF inclusion at both WFRs. Comparatively, the tensile stress was stronger at WFR of 9 ml/min than at 10 ml/min; however, the tensile stress in parallel was mostly greater than tensile stress in perpendicular directions. Fibrous meat analogues with high anisotropic indices (AIs) of up to 2.80 were obtained, particularly at WFR of 10 ml/min and at inclusions of 30% low-fat CF. By controlling HMEC conditions, full-/low-fat cricket flours at 15% and 30% inclusions can offer an opportunity to partially substitute SPI in manufacturing of fibrous meat analogues. Competing Interests: The authors declare no conflict of interest. (The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.) |
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| فهرسة مساهمة: | Keywords: Acheta domesticus; anisotropic index; defatted; fibrousness |
| تواريخ الأحداث: | Date Created: 20200905 Latest Revision: 20240329 |
| رمز التحديث: | 20240329 |
| مُعرف محوري في PubMed: | PMC7455933 |
| DOI: | 10.1002/fsn3.1700 |
| PMID: | 32884692 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2048-7177 |
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| DOI: | 10.1002/fsn3.1700 |