Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion

Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion

This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to mo...

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Bibliographic Details
Main Authors: Jordan Pennells, Louise Trigona, Hetvi Patel, Danyang Ying
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Foods
Subjects:
twin-screw extrusion
texturized vegetable protein
protein denaturation
ingredient functionality
plant-based meat
Online Access:https://www.mdpi.com/2304-8158/13/14/2168

Internet

https://www.mdpi.com/2304-8158/13/14/2168

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