Structure design of insect-based meat analogs with high-moisture extrusion

verfasst von

Sergiy Smetana, Nilofaar Ashtari Larki , Christoph Pernutz, Knut Franke, Ute Bindrich, Stefan Töpfl, Volker Heinz

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.

Externe Organisation(en)

Deutsches Institut für Lebensmitteltechnik e.V.

Typ

Artikel

Journal

Journal of Food Engineering

Band

229

Seiten

83-85

Anzahl der Seiten

3

ISSN

0260-8774

Publikationsdatum

07.2018

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1016/j.jfoodeng.2017.06.035 (Zugang: Geschlossen)