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The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.

Mealworm larva (Tenebrio molitor), the most promising edible insect species with low cost and less environmental pollution, can fulfill the flavor and nutrition which are deficient in soy‐based meat analog. Consumers who might have the sensitivity and reluctance to the intact form of edible insect could be offered the high‐quality extruded meat analog. Therefore, this study aimed to investigate the effects of different mealworm larva contents and extrusion process parameters using twin‐screw extruder on the physicochemical properties of the extruded meat analog. Mealworm larva was added to the base formulation at the rate of 0, 15, and 30%. Extrusion process parameters were varied as die temperature (140°C and 150°C) and moisture content (40% and 50%). The integrity index, texture profile analysis, and oxidation activity (TBARS) of extruded meat analog decreased with increase in mealworm larva content. However, water holding capacity, nitrogen solubility index, protein digestibility, and DPPH radical scavenging activity significantly increased (p, Antioxidant activity is an important factor in the presented study. Especially, we confirmed that mealworm larva possesses antioxidant activity whereas oxidation substance detects low content. TBARS (rancidity) was influenced by increasing the antioxidant property (containing mealworm larva).

This study aimed to investigate the effects of oyster mushroom addition on the physicochemical properties of full fat soy (FFS)-based extruded meat analog. The meat analog blend was FFS, wheat gluten, and corn starch (0.5:0.4:0.1), and oyster mushroom was added to the base formulation (0, 4, 8, and 12%). The extrusion condition was set to 55% feed moisture, 170oC barrel temperature, and screw speed of 150 rpm by using the twin-screw extruder equipped with a cooling die. The hardness, chewiness, cutting strength, and integrity index of the FFSbased extruded meat analog increased with the increase in oyster mushroom contents, while its nitrogen solubility index (NSI) decreased. The cohesiveness, springiness, and water holding capacity revealed the inconstant patterns with the increase in oyster mushroom contents. The total phenolic content and DPPH radical scavenging activity significantly increased with the increase in oyster mushroom contents. In conclusion, the incorporation of the oyster mushroom into the FFS-based meat analog enhanced the textural properties and antioxidant activity.

Background The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng. Method The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), screw speed (200 rpm), and feeding rate (100 g/min). Result The extruded ginseng of screw configuration 6 has the highest DPPH free radical scavenging rate, reducing power and total phenol, which is the most suitable configuration for the development of ginseng extract products. In addition, the extruded ginseng of screw configuration 9 has the highest content of total saponin, and the content of rare ginsenoside Rg3 which is scarcely present in the ginseng raw material powder was significantly increased. This intended that twin‐screw extrusion process enables the mutual conversion between ginsenosides and rare ginsenoside Rg3 had achieved. Conclusion The extrusion process promotes the development and utilization of ginseng and provides theoretical basis for the design and development of screw configuration of twin‐screw extruded ginseng., The twin‐screw extruding function obviously improves the antioxidant ability of Ginseng extract. The content of total saponins in ginseng extract was increased by twin‐screw extruder. The content of rare ginsenoside Rg3 increased significantly after extrusion. Extensive additional research is necessary prior to industrial implementation.

To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

BACKGROUND Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been reported. In this study, the effects of extrusion types (low- and high-moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low- and high-moisture meat analogues was studied. RESULTS Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P

The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137℃, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.

The continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein-based ingredient can impart fibrous structure like muscle meat. However, there is limited information on a comparison of product properties of TVP and meats. In this study, the comparison of physicochemical properties, texture, and structure of TVP and different types of meats (beef, pork, and chicken) were investigated. RESULTS The nitrogen solubility and integrity index, chewiness and cutting strength of TVP were similar to that of the chicken sample compared to other meats. However, water absorption capacity of TVP (2173.84?g?kg?1) was significantly higher than all meat samples (1095.37 to 1653.52?g?kg?1). The color and amino acids of TVP were different from meat samples due to the difference in protein types. TVP showed a fibrous structure with non-uniform air cells. CONCLUSION The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. ? 2018 Society of Chemical Industry

To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after fermentation. Integrity index of fermented TVPs did not change significantly until 24–36 h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of B. subtilis. During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based B. subtilis fermented food.

The aim of this research is to evaluate the impact of various process conditions on the physical properties and digestibility of extruded fish feed at different barrel temperatures (120, 130, and 140℃) and moisture contents (35, 40, and 45%). The expansion ratio decreased with increasing the moisture content. The hardness was negatively correlated with the expansion ratio. The bulk density decreased by increasing moisture content. The water holding capacity increased by increasing the moisture content and barrel temperature. Soaking time significantly (p

This study focuses on evaluating the physico-chemical properties of extruded cassava starch added with corn flour. The raw materials were mixed at different ratios (corn flour/cassava starch 0:100, 25:75, 50:50, 75:25, 100:0 [w/w]), then extruded at different barrel temperatures (120 and 140°C) and moisture contents (20 and 25%), with the physicochemical and pasting properties of extrudates finally analyzed. The obtained results showed that the addition of corn flour to the mix resulted in an increase in specific length, lightness, yellowness, water absorption index, water solubility index, final viscosity, and setback viscosity of extrudates, while there was a decrease in redness and piece density. Other properties including the expansion ratio, reducing sugars, cold viscosity, peak viscosity, hold viscosity, and breakdown viscosity were more likely to be subjected to barrel temperature and moisture content. Mixing corn flour with cassava starch ameliorated the expansion properties, color, and some pasting properties of mixed extrudates. This study demonstrated that the use of corn flour and extrusion process with different barrel temperatures and moisture contents provided valuable data for the further development of extruded cassava starch.

The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable protein (TVP) by using a twin-screw extruder. Extrusion conditions were fixed at 140 °C barrel temperature, 50% moisture content, 100 g/min feed rate, and 200 rpm screw speed. The integrity index, hardness, and cutting strength of TVP significantly (P

The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.

Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p

The effects of CO2 injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO2 injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and β-glucan and protein digestibility (PD) of extruded barley and oats. In contrast, there were significant reductions in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, PD of extruded sorghum and millet, as well as resistant starch (RS) of extruded sorghum and barley, and total phenolic content (TPC) of all extrudates, except extruded millet. At a barrel temperature of 140°C, TPC in extruded barley was significantly increased, and there was also an increase in DPPH and PD in extruded millet with or without CO2 injection. In contrast, at a barrel temperature of 140°C, the TPC of extruded sorghum decreased, TFC of extruded oats decreased, and at a barrel temperature of 110°C, PD of extruded sorghum without CO2 decreased. Some physical properties [expansion ratio (ER), specific length, piece density, color, and water absorption index] of the extrudates were significantly affected by the increase in barrel temperature. The CO2 injection significantly affected some physical properties (ER, specific length, piece density, water solubility index, and water absorption index), TPC, DPPH, β-glucan, and PD. In conclusion, extruded barley and millet had higher potential for making value added cereal-based foods than the other cereals.

The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties of extruded rice with vegetables. Moisture content and screw speed were fixed at 25% and 150 rpm. Cold extrusion and conventional extrusion were adjusted at die temperature of 80°C with a CO 2 injection rate of 300 mL/min and 140°C without a CO 2 injection, respectively. Pumpkin, tomato, strawberry, and green tea powder of 10% were individually blended with rice flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity of extruded pumpkin and tomato mix by conventional extrusion was higher than that by cold extrusion. Total phenolic content in extruded pumpkin, tomato, and strawberry mix by cold extrusion was higher than that by conventional extrusion. Total flavonoid content was highest (18.82 mg/g) in extruded green tea by conventional extrusion. Total carotenoid content decreased in extruded pumpkin but increased in extruded tomato. Tomato extrudates with cold extrusion had higher lycopene content than conventional extrusion. Anthocyanin content of conventional extruded strawberry was higher than that of cold extrudates. Total chlorophyll contents decreased through the extrusion process.

Experimental design with pellet heating time of 1.00, 1.33, 1.67, 2.00, 2.33, 2.67, 3.00, 3.33, 3.67, and 4.00 min was studied to investigate the effects of pellet heating time on the physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa. The size and shape of vacuum-puffed Yukwa varied with respect to the pellet heating time.As pellet heating time increased, a values and b values tended to increase. The maximum expansion (4.626) with the lowest bulk density (0.112) was obtained at 3.33 min heating time, whereas the minimum expansion (2.954) with the highest bulk density (0.208) was found at 1 min. The breaking strength of vacuumpuffed Yukwa decreased significantly as the pellet heating time increased. Overall, the heating time had significant impacts on the physical properties of vacuum-puffed Yukwa.

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and 140°C, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of 120°C showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of 100°C were 7.53×10 8 N/m 2 , 7.49×10 5 N/m 2 , and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

The study was designed to investigate the effects of die temperature and CO2 injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and CO2 injection were adjusted to 80, 110, and 140°C and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to 140°C. The expansion index increased, while bulk density decreased with CO2 injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to 140°C. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min CO2 injection and 140°C die temperature were highest at 6.65 μg/g and 2.69 mg/kg, respectively. In conclusion, CO2 injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO2 injection at die temperatures of 80, 100, and 120 °C. The effects of the composition of the extrudate, die temperature, and CO2 injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) (p

The effect of thermo-mechanical extrusion and sodium hydroxide pretreatments on ethanol production from destarched corn fiber (DCF) was investigated. DCF was extruded at screw speed of 300 rpm, feed moisture content of 30%, and melt temperature of 140°C and then pretreated by 0.75, 1.50, 2.25, and 3.00% of sodium hydroxide solution in the autoclave at 121°C for 1 h. After sodium hydroxide pretreatment, the liquid and solid fractions were separated by centrifugation. The dry solid fraction was used for the determination of composition, characterization (crystallinity index, microstructure, degree of polymerization), enzymatic saccharification and fermentation process. Extruded DCF pretreated by 0.75% sodium hydroxide significantly decreased lignin content, crystallinity index and degree of polymerization for efficient enzymatic saccharification and gave significant increase in ethanol yield (35.13 g L−1). Therefore, thermo-mechanical extrusion followed by 0.75% of sodium hydroxide pretreatment was a good pretreatment for ethanol production from DCF. © 2014 American Institute of Chemical Engineers Environ Prog, 34: 823–831, 2015

The effect of extrusion on characteristics of destarched corn fiber was investigated. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 100 g/min, feed moisture content of 30%, melt temperature of 140 °C and die diameter of 3 mm. After extrusion, characteristics of raw and extruded destarched corn fiber were compared. Raw and extruded destarched corn fibers were enzymatically saccharified and fermented using Saccharomyces cerevisiae (ATCC 24858). Extrusion pretreatment resulted in low crystallinity index, significant decrease in degree of polymerization and microstructure disruption of destarched corn fiber for enzymatic saccharification. This provides a significant increase in xylose yield for fermentation. Significant increase in protein digestibility and free amino nitrogen were additional benefits of extrusion for yeast nutrient in fermentation. Therefore, extruded destarched corn fiber significantly increased (p

The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130C. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion-cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.

The objective of this research was to evaluate the effect of thermomechanical extrusion and particle size (PS) reduction on the bioconversion rate of corn fiber for ethanol production. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 120 g/min, feed moisture content of 30%, melt temperature of 140°C, and die diameter of 3 mm. Raw and extruded corn fiber were separated into three different PSs (1 > PS ≥ 0.5, 0.5 > PS ≥ 0.3, and 0.3 > PS ≥ 0.15 mm) with a wire sieve. Extrusion pretreatment and PS reduction resulted in a significant (P PS ≥ 0.15 mm was an indication of high degradation of starch during extrusion for higher release of polysaccharides. Moreover, extruded corn fiber at PS reduction 0.3 > PS ≥ 0.15 mm also significantly increased (P < 0.05) ethanol ...