Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion conditions (temperature in zone 6 (HZ6), feed rate (FR) and moistu...

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Bibliographic Details
Main Authors: Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, Hanne Zobel, Tzvetelin Dessev, Solveig Nersten, Sara M. Gaber, Stefan Sahlstrøm, Svein Halvor Knutsen
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Future Foods
Subjects:
Low-moisture extrusion
Faba bean protein concentrate
Oat beta-glucan
Texturized vegetable protein
Sensory properties
DIAAS score
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352300014X

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