Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664570 | Journal of Food Engineering | 2018 | 7 Pages |
Abstract
A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15-50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5-10% of soy fiber.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Sergiy Smetana, Niloofar Ashtari Larki, Christoph Pernutz, Knut Franke, Ute Bindrich, Stefan Toepfl, Volker Heinz,