14F-14 |
Development of a meat analog using peanut protein |
E. L. Parmer, Jr.1, B. WANG1, and H. Aglan2. (1) Food and Nutritional Sciences, Tuskegee University, 204 Campbell Hall, Tsukegee, AL 36088, (2) Department of Mechanical Engineering, Tuskegee University, Engineering Building, Tuskegee, 36088 Peanut flour is a by-product from oil production. Currently, peanut flour is primarily used as animal feed. Utilization of peanut flour for human food production can significantly increase the value of peanut flour and also provide a nutritious protein source that can complement with animal proteins and cereal proteins. However, it is difficult to consume peanut flour directly due to its lack of desired texture. Accordingly, this study was designed to develop a meat analog using peanut flour as one of the primary ingredients. The objectives of this study were to develop a formula and the process parameters for the production of an acceptable texturized meat analog from peanut flour using a single-screw extruder. Peanut flour and soy protein isolate were mixed at a ratio of 2:3. The moisture was adjusted to 18%, 22%, and 26%, respectively. The barrel temperatures were varied between 145°C and 165°C. The screw speed was varied from 140 RPM to 220 RPM. The texurized products were evaluated for moisture content, expansion index, water absorption index, breaking force, protein solubility and color. As moisture content of the ingredients increased 18 to 26%, the moisture in the texturized products increased from 11% to 15%, breaking strength decreased from 20 N to 12 N, the expansion index decreased from 2.8 to 1.5 (P<0.05). Moisture also affected water absorption index and Hunter L values of the texturized meat analogs (p<0.05). Screw speed affected the expansion index and moisture content of the meat analogs (p<0.05). Increases in barrel temperatures led to a significant change in the moisture content, breaking force, water absorption index, and expansion index of the meat analogs (p<0.05). This study established conditions to produce an acceptable meat analog by extruding a peanut flour-soy protein isolate mixture.
Session 14F, Product Development: General
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