Meat analogues are predominantly composed of a pre-structured form of protein called textured vegetable protein (TVP) that is designed to mimic the fibrous structure of animal muscle meat. Limited information is available regarding the link between structural characteristics of TVPs and their functional properties. This study investigated the relat...
Transitioning away from meat-heavy diets towards more plant-based diets is beneficial to environmental and public health as well as animal welfare. However, current food consumption practices do generally not follow this “protein transition”. Therefore, we are in need of taking action to accelerate the protein transition. We conduct a systematic re...
Published in Heliyon
Lupin is a nutritious, yet undervalued grain used as a fodder and food crop. In the present study, native lupin flour (LF), lupin protein concentrate (LPC), and lupin protein isolate (LPI) were combined (70% LPI:LPC blend ratios [30:70, 50:50, and 70:30] and 30% LF constant fraction), extruded at high moisture (45-55%), and shaped with a long cooli...
Meat analogues, mimicking the textural and sensorial properties of meat, could help consumers transition from animal-based foods to plant-based ones. However, improving the quality attributes of meat analogues, especially their textural properties is crucial to convincing more consumers to include these products in their diet. Here the effect of L-...
Techniques to quantify oil and protein in plant-based products are laborious and environmentally harmful. This study explores the potential of near-infrared (NIR) spectroscopy as an alternative method for rapid and non-destructive quantification of oil and protein in mixtures with known content of sunflower oil and pea protein isolate (PPI). Accura...
Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing ...
Blends of proteins and carbohydrates are of interest because of their ability to form fibrous products that resemble meat products. Here the effect of pectin and cellulose addition is investigated on structuring potential of pea protein isolate (PPI), soy protein isolate (SPI). While SPI and PPI could only be transformed into a homogeneous of layer...
Increasing population and disposable income has caused a change in the sub-Saharan African diet to more animal sources of protein, especially in the urban areas. Planetary health concerns are bound to be more prominent with this increased consumption. Meat alternatives has emerged as a potential alternative. However, its research in the continent i...
Modern plant-based meat analogues should have a pronounced fibrous structure as an important characteristic. In this study, we demonstrate that the combination of high moisture extrusion cooking (HMEC) with well-defined shear during cooling is a new process to make fibrous products using common meat analogue ingredients. The shear was applied via a...
Published in Heliyon
Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20-25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improv...
