Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant paramete...
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/697 |
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| author | Christina Kendler Arvid Duchardt Heike P. Karbstein M. Azad Emin |
| author_facet | Christina Kendler Arvid Duchardt Heike P. Karbstein M. Azad Emin |
| author_sort | Christina Kendler |
| collection | DOAJ |
| description | High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size. |
| first_indexed | 2024-03-10T12:55:21Z |
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| id | doaj.art-a4d3f121280b430794ca52dcb8fa588a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:55:21Z |
| publishDate | 2021-03-01 |
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| series | Foods |
| spelling | doaj.art-a4d3f121280b430794ca52dcb8fa588a2023-11-21T11:56:27ZengMDPI AGFoods2304-81582021-03-0110469710.3390/foods10040697Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat AnaloguesChristina Kendler0Arvid Duchardt1Heike P. Karbstein2M. Azad Emin3Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyHigh-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size.https://www.mdpi.com/2304-8158/10/4/697high-moisture extrusionmeat analogMCT oilwheat glutenrheological propertiesanisotropic structure |
| spellingShingle | Christina Kendler Arvid Duchardt Heike P. Karbstein M. Azad Emin Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues Foods high-moisture extrusion meat analog MCT oil wheat gluten rheological properties anisotropic structure |
| title | Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
| title_full | Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
| title_fullStr | Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
| title_full_unstemmed | Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
| title_short | Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
| title_sort | effect of oil content and oil addition point on the extrusion processing of wheat gluten based meat analogues |
| topic | high-moisture extrusion meat analog MCT oil wheat gluten rheological properties anisotropic structure |
| url | https://www.mdpi.com/2304-8158/10/4/697 |
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