Bali Aditya, Zabulionė Aelita, Kumar Shreya Pravin, Liudvinavičiūtė Dovilė, Pečiulytė Laura, Rutkaitė Ramunė, Ertbjerg Per, Šalaševičienė Alvija
Food Institute, Kaunas University of Technology, Kaunas, Lithuania.
Department of Polymer Chemistry and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Heliyon. 2024 Jun 19;10(12):e32614. doi: 10.1016/j.heliyon.2024.e32614. eCollection 2024 Jun 30.
We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soy) and tofu (Soy) manufacturing processes, by varying physical conditions of extrusion for improving their morphological, functional, and sensory parameters. The valorised soy press cakes were compared to their respective control samples (Soy or Soy) both before and after extrusion. Two quantities (3%-6%) of untreated and extruded soy press cakes were utilised to develop meat analogues. Extrusion introduced striations and reduced flakiness on the surface of extruded press cake samples. Press cakes extruded at higher moisture indicated improved water holding and oil holding capacity. Interestingly, the same press cake samples also scored higher for positive indicators (e.g., juiciness) during sensory assessment. Compared with meat analogue control matrix, all meat analogue samples containing varying amounts of extruded press cake exhibited reduced chewiness, with other parameters relatively unchanged. Our results indicate that extrusion of soy press cakes of both Soy and Soy origin at 120 °C with 60 % moisture results in improving the morphological, functional, and sensory properties of press cakes, making them suitable for development of meat analogues.
我们使用双螺杆挤出机开发并应用了4种挤出方案（水分含量在30%至60%之间，温度在110°C至120°C之间），通过改变挤出的物理条件来改善大豆压榨饼（豆奶和豆腐制造过程的副产品）的形态、功能和感官参数，从而实现其增值利用。将增值后的大豆压榨饼与挤出前后各自的对照样品（豆奶或豆腐）进行比较。使用两种数量（3%-6%）未经处理和挤出的大豆压榨饼来制作肉类替代品。挤出在挤出的压榨饼样品表面引入了条纹并减少了片状结构。在较高水分条件下挤出的压榨饼显示出更好的保水和保油能力。有趣的是，在感官评估中，相同的压榨饼样品在正面指标（如多汁性）方面得分也更高。与肉类替代品对照基质相比，所有含有不同数量挤出压榨饼的肉类替代品样品的咀嚼性都有所降低，其他参数相对不变。我们的结果表明，将豆奶和豆腐来源的大豆压榨饼在120°C和60%水分条件下挤出，可改善压榨饼的形态、功能和感官特性，使其适合用于开发肉类替代品。
