TECNICA MOLITORIA Vol. 74 JANUARY 2023
PAPERS
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.
CONTENTS
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