“Plant Protein Extrusion” was presented at the 2015 Protein Trends & Technologies Seminar by Mian Riaz, Ph.D., Director, Food Protein R& D Center, Texas A&M University.
Abstract: Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics or an ingredient that contributes particle identity is wanted. This presentation offered insights into how processing can be used to produce textured plant proteins and crisps with a range of properties for use in protein-enhance foods.
Excerpt from the written summary of this presentation: Characteristics & uses of extruded plant proteins are many and varied, given that vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety of applications. In some cases, this provides a more feasible option to increase the protein content of a food than working directly with the food matrix. While many plant protein sources can be used for texturized vegetable protein (TVP) products, soy is the most common. About 80-90% of the TVPs found in the market place today are soy-derived.
Click here to view the written summary “Characteristics & Uses of Extruded Plant Proteins” of this presentation.
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