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Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty

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Abstract

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 < 0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130 °C die temperature was the most similarity to commercial meat patty.

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Acknowledgements

This research was supported by the research grant of the Kongju National University in 2020.

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Authors and Affiliations

  1. Faculty of Food Business Management, Panyapiwat Institute of Management, Pakkred, Nonthaburi, 11120, Thailand

    Sasimaporn Samard

  2. Department of Plant Pathology, Yezin Agricultural University, Yezin, Nay Pyi Taw, 15013, Myanmar

    The-Thiri Maung

  3. Department of Food Science and Technology, Food and Feed Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam, 32439, Republic of Korea

    Bon-Yeob Gu, Mi-Hwan Kim & Gi-Hyung Ryu

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  1. Sasimaporn Samard
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  2. The-Thiri Maung
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  5. Gi-Hyung Ryu
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Correspondence to Gi-Hyung Ryu.

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Samard, S., Maung, TT., Gu, BY. et al. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty. Food Sci Biotechnol 30, 395–403 (2021). https://doi.org/10.1007/s10068-021-00879-y

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  • DOI: https://doi.org/10.1007/s10068-021-00879-y

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