18F-23 |
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D. REHRAH, M. Ahmedna, J. Yu, and I. Goktepe. Dept. of Human Environment and Family Sciences, North Carolina A&T State Univ., Food Science and Nutrition Program, 161 Carver Hall, Greensboro, NC 27411 Texturized proteins can be produced from a wide range of raw materials. The most popular raw material for production of textured vegetable proteins has been toasted defatted soy flour. However, other vegetable protein sources such as Defatted Peanut Flour (DPF) can also be used as raw materials for Texturized Meat Analogs (TMA). DPF is an inexpensive byproduct of peanut oil extraction. Despite its high protein content, DPF use in human foods remains limited. The objectives of this study were to (1) determine the optimum extrusion parameters for a peanut-based TMA; (2) develop new TMA products from DPF; and (3) evaluate their consumer acceptability. Preliminary runs using a wide range of extrusion parameters (protein: 50 to 80%, temperature: 100°C to 190°C, moisture: 40 to 90%, and screw-speed 60 to 200rpm) were conducted. A central composite RSM design was used to determine the optimal extrusion conditions within the optimum ranges revealed by the preliminary runs. Three levels of protein (55%, 60%, and 65%), moisture (40%, 50%, and 60%), screw-speed (60, 80, and 100rpm), and barrel temperature (150°C, 160°C, and 170°C) were used in 31 runs. Expansion ratio, bulk density, texture profile, water absorption/solubility indexes of the extrudates were determined and used as indicators of product quality. Peanut-based TMAs produced at optimal extrusion conditions were flavored with beef flavor and evaluated by a 60-member sensory panel for flavor, texture, and overall liking, using a 9-point hedonic scale. Optimization studies revealed that the most important extrusion conditions are in descending order: protein content, temperature, moisture, and screw-speed. Extrusion conditions that produced the best TMA were 60% protein, 55% moisture, 165°C, and 90rpm. Sensory panelists found peanut-based ground beef TMAs highly acceptable with mean sensory acceptability ratings exceeding 7. Results showed that TMA could be produced from inexpensive DPF and have the potential to compete with commercial meat, thereby adding value to the peanut industry.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |