Tecnica Molitoria



TM 23 01 INSTA






25 - Extrusion of pulses for the production of meat-analogues
A. Bresciani - G. Chiodaroli - J. Wiertz - M. Loens - A. Marti

Sustainable concerns about the consumption of animal-based foods accounts for the recent interest in developing meatanalogues. Despite being the main raw material employed, soy protein isolates are problematic in terms of allergenicity and low environmental sustainability. This work analyses the substitution of soy protein isolates with high-protein fractions obtained by air-classification of pulses flours for the production of meat analogues via high moisture extrusion. Functional and rheological properties of the fractions influenced the extrusion behaviour and the aspect of the final products. Foaming capacity of red lentil caused the expansion of the dough at the end of the extruder producing a heterogeneous structure. The chickpea fraction, instead, was not suitable for high moisture extrusion due to the high content of lipids. On the contrary, products obtained from fava and yellow pea fractions showed similar characteristics to the reference made of soy protein isolate.




36 - Exhibitions

42 - Conferences

46 - Cereals

54 - Milling

58 - Bread making

62 - Pasta

68 - Feedstuff

76 - Reportage

82 - Companies

86 - Machinery

94 - Analysis

98 - New products

100 - Laws

102 - News

112 - Companies address

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