Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial...

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Bibliographic Details
Main Authors: Mazween Mohamad Mazlan, Rosnita A. Talib, Nyuk Ling Chin, Radhiah Shukri, Farah Saleena Taip, Mohd Zuhair Mohd Nor, Norazlin Abdullah
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
soy proteins
oyster mushroom
single-screw extrusion
apparent density
texturization index
Online Access:https://www.mdpi.com/2304-8158/9/8/1023

Internet

https://www.mdpi.com/2304-8158/9/8/1023

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