TECHNO-FUNCTIONAL PROPERTIES OF HIGH PROTEIN EXTRUDATES OBTAINED BY LOW AND HIGH MOISTURE EXTRUSION PROCESS

Date

2024-12-2

Author

ÇALIŞKAN, İLHAN

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Hemp seed protein has a potential as an alternative protein source to wheat and soy proteins, due to its high nutritional content and non-allergenicity. This study aimed to investigate the use of hemp flour, a by-product of oil extraction, in the production of meat analogues, using both low and high moisture extrusion techniques. During the low moisture extrusion, the hemp flour (H) and gluten flour (G) in the ratio of 60:40 (H:G, g:g dry weight) were extruded with three different moisture levels (20%, 30%, and 40%) at two different barrel temperature profiles (60°C, 70°C, 100°C, 120°C, and 60°C, 70°C, 100°C, 150°C). In the high moisture extrusion, hemp flour was mixed with soy protein isolate (SPI) in three different ratios (H:SPI, g:g dry weight): 0:100, 25:75, and 50:50, then extruded at three different moisture levels (65%, 70%, and 75%) and two different barrel temperature profiles (40°C, 60°C, 80°C, 100°C, and 60°C, 80°C, 100°C, 125°C). Techno-functional properties, colour and textural properties of extruded products were examined. The findings indicated that low moisture meat analogues could be effectively produced using a 60:40 ratio of H to G. Moreover, the results highlighted the potential for generating high-quality fibrous high moisture meat analogues that mimic the textural characteristics of chicken breast by blending H with SPI up to 50:50 ratio. In summary, this study underscores the promise of hemp flour as a significant protein source for developing innovative extruded products. Future investigations may concentrate on sensory attributes to develop consumer-friendly meat analogues utilizing hemp flour.

Subject Keywords

Meat analogue, Hemp meal, Plant protein

URI

https://hdl.handle.net/11511/112917

Collections

Graduate School of Natural and Applied Sciences, Thesis