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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #253405
Title: Extrusion of texturized vegetable protein using pulse flours

Author
item Rosentrater, Kurt
item TULBEK, MEHMET - Northern Crops Institute

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2010
Publication Date: 10/24/2010
Citation: Rosentrater, K.A., Tulbek, M.C. 2010. Extrusion of texturized vegetable protein using pulse flours. 2010 AACC International Annual Meeting, Savannah GA, October 24-27, 2010.

Interpretive Summary:

Technical Abstract: As the global population grows, there is an increasing need for food, especially for products which are protein dense. Texturized vegetable protein (TVP) has become a staple for many, especially in meat-deficient settings. TVP is typically manufactured using high-protein soy materials. Although lower in protein, pulse crops are highly nutritious as well, and may be suitable for this purpose. The objective of this study was to 1) manufacture TVP using various pulse flours, including yellow field pea, green field pea, navy bean, pinto bean, black bean, lentil, and chickpea; and 2) examine the effects of extrusion processing conditions on final TVP properties. The blends were processed in a pilot-scale twin-screw extruder, with a screw configuration appropriate for TVP production, at speeds between 300 and 500 rpm, using a 3-mm circular die. Extruder parameters, including moisture content after the conditioner and at the die, as well as mass flow rate, were measured to quantify the extruder behavior during processing. The resulting extrudates were subjected to extensive property analysis, which included moisture content, water activity, color (Hunter L, a, and b), unit density, bulk density, pellet durability index (PDI), water stability, and floatability. All process settings produced highly-expanded, viable extrudates. Extrudate properties varied, depending upon the type of flour used. Hunter L ranged from 47.61 to 62.41; unit density ranged from 0.08 to 0.17 g/cm3; bulk density ranged from 0.07 to 0.15 g/cm3; PDI ranged from 12.95 to 37.58%; all extrudates were stable in water and floated for more than 30 min. This study highlights the importance of experimentally quantifying the effects of both ingredients and process variables when developing extruded products using novel materials.