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Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties

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Abstract

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.

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Acknowledgements

This work was supported by the research grant of the Kongju National University in 2019.

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Correspondence to Gi Hyung Ryu.

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Maung, T.T., Gu, B.Y., Kim, M.H. et al. Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties. Food Sci Biotechnol 29, 897–907 (2020). https://doi.org/10.1007/s10068-020-00737-3

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