Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans

Silja Maria Rekola, Anna Kårlund, Santtu Mikkonen, Marjukka Kolehmainen, Luigi Pomponio, Nesli Sözer (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

Abstract

This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.

Original languageEnglish
Article number100262
Number of pages11
JournalApplied Food Research
Volume3
Issue number1
DOIs
Publication statusPublished - Jun 2023
MoE publication typeA1 Journal article-refereed

Keywords

  • Cereal brans
  • Dietary fibre
  • Extrusion
  • In vitro protein digestibility
  • Pea protein
  • Protein fibrillation

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