The Experts below are selected from a list of 204 Experts worldwide ranked by ideXlab platform
M. Azad Emin - One of the best experts on this subject based on the ideXlab platform.
-
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Journal of Food Engineering, 2019Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, Romy Werner, M. Azad EminAbstract:Abstract The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of Meat Analog products with anisotropic structures. Accordingly, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated. Analysis of total SDS-extractable protein (SDS-EP) confirmed that wheat gluten polymerization increased with increasing thermomechanical treatment. The observed increase in polymerization could be correlated with the formation of anisotropic product structures and an increase in hardness and Young's modulus. Altogether, these results demonstrate that defining polymerization reactions of wheat gluten and their relation to extrusion process conditions can provide essential information towards tailoring final product characteristics.
-
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of Meat Analog products
Food Hydrocolloids, 2018Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, M. Azad EminAbstract:Abstract Polymerization of wheat gluten influences the product properties of wheat gluten-based, extruded food products such as Meat Analogs. The aim of this study was to investigate the influence of elevated thermal and mechanical stresses on the polymerization of highly concentrated wheat gluten. A closed cavity rheometer was used to vary thermal and mechanical stresses in a defined manner and at extrusion-like conditions. In the range investigated, evolution of complex viscosity over treatment time indicated a change in wheat gluten polymerization as function of thermal and mechanical stresses. Analysis of SDS-extractable protein under non-reducing and reducing conditions revealed that wheat gluten polymerization was dominated by the formation of disulfide bonds, whereas non-disulfide covalent bonds play a minor role. Mechanical stresses at shear rates up to 50 s−1 had no influence on the formation of covalent bonds. These results indicate that besides the formation of covalent bonds, other molecular interactions contributed to the evolution of complex viscosity during thermomechanical treatment. Finally, an empirical model was set up to describe the polymerization as a function of time, temperature, and shear rate that can be used to give recommendations towards an extrusion process design.
-
Process conditions influencing wheat gluten polymerization during high moisture extrusion of Meat Analog products
Journal of Food Engineering, 2017Co-Authors: Valerie L. Pietsch, M. Azad Emin, Heinz-peter SchuchmannAbstract:Abstract The aim of this study was to investigate the influence of process conditions on changes in polymerization behavior of wheat gluten during high moisture extrusion processing. By considering the process as two hierarchical sections (i.e. screw and die section), wheat gluten extractability analyses under non-reducing conditions showed that polymerization reactions were determined by process conditions in screw section. Process conditions were characterized by material temperature at extruder exit as measure for thermal treatment, extruder pressure at extruder exit and specific mechanical energy input (SME) as measure for mechanical treatment. The effect of extruder pressure from 1.5 to 3.5 MPa and SME from 32 to 206 kJ⋅kg −1 was studied by varying die length and screw configuration. In the range investigated, extruder pressure and SME had no significant influence on polymerization reactions. Only extruder temperature from 90 to 160 °C induced significant changes in polymerization behavior which was moreover reflected by the visual appearance of the samples reflecting different anisotropic product structures.
Valerie L. Pietsch - One of the best experts on this subject based on the ideXlab platform.
-
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Journal of Food Engineering, 2019Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, Romy Werner, M. Azad EminAbstract:Abstract The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of Meat Analog products with anisotropic structures. Accordingly, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated. Analysis of total SDS-extractable protein (SDS-EP) confirmed that wheat gluten polymerization increased with increasing thermomechanical treatment. The observed increase in polymerization could be correlated with the formation of anisotropic product structures and an increase in hardness and Young's modulus. Altogether, these results demonstrate that defining polymerization reactions of wheat gluten and their relation to extrusion process conditions can provide essential information towards tailoring final product characteristics.
-
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of Meat Analog products
Food Hydrocolloids, 2018Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, M. Azad EminAbstract:Abstract Polymerization of wheat gluten influences the product properties of wheat gluten-based, extruded food products such as Meat Analogs. The aim of this study was to investigate the influence of elevated thermal and mechanical stresses on the polymerization of highly concentrated wheat gluten. A closed cavity rheometer was used to vary thermal and mechanical stresses in a defined manner and at extrusion-like conditions. In the range investigated, evolution of complex viscosity over treatment time indicated a change in wheat gluten polymerization as function of thermal and mechanical stresses. Analysis of SDS-extractable protein under non-reducing and reducing conditions revealed that wheat gluten polymerization was dominated by the formation of disulfide bonds, whereas non-disulfide covalent bonds play a minor role. Mechanical stresses at shear rates up to 50 s−1 had no influence on the formation of covalent bonds. These results indicate that besides the formation of covalent bonds, other molecular interactions contributed to the evolution of complex viscosity during thermomechanical treatment. Finally, an empirical model was set up to describe the polymerization as a function of time, temperature, and shear rate that can be used to give recommendations towards an extrusion process design.
-
Process conditions influencing wheat gluten polymerization during high moisture extrusion of Meat Analog products
Journal of Food Engineering, 2017Co-Authors: Valerie L. Pietsch, M. Azad Emin, Heinz-peter SchuchmannAbstract:Abstract The aim of this study was to investigate the influence of process conditions on changes in polymerization behavior of wheat gluten during high moisture extrusion processing. By considering the process as two hierarchical sections (i.e. screw and die section), wheat gluten extractability analyses under non-reducing conditions showed that polymerization reactions were determined by process conditions in screw section. Process conditions were characterized by material temperature at extruder exit as measure for thermal treatment, extruder pressure at extruder exit and specific mechanical energy input (SME) as measure for mechanical treatment. The effect of extruder pressure from 1.5 to 3.5 MPa and SME from 32 to 206 kJ⋅kg −1 was studied by varying die length and screw configuration. In the range investigated, extruder pressure and SME had no significant influence on polymerization reactions. Only extruder temperature from 90 to 160 °C induced significant changes in polymerization behavior which was moreover reflected by the visual appearance of the samples reflecting different anisotropic product structures.
F. Hsieh - One of the best experts on this subject based on the ideXlab platform.
-
Quantifying fiber formation in Meat Analogs under high moisture extrusion using image processing
Optical Sensors and Sensing Systems for Natural Resources and Food Safety and Quality, 2005Co-Authors: Janaka C. Ranasinghesagara, F. Hsieh, G. YaoAbstract:High moisture extrusion using twin-screw extruders shows great promise of producing Meat Analog products with vegetable proteins. The resulting products have well defined fiber formations; resemble real Meat in both visual appearance and taste sensation. Developing reliable non-destructive techniques to quantify the textural properties of extrudates is important for quality control in the manufacturing process. In this study, we developed an image processing technique to automatically characterize sample fiber formation using digital imaging. The algorithm is based on statistical analysis of Hough transform. This objective method can be used as a standard method for evaluating other non-invasive methods. We have compared the fiber formation indices measured using this technique and a non-invasive fluorescence polarization method and obtained a high correlation.
-
OVERALL HEAT TRANSFER COEFFICIENT BETWEEN COOLING DIE AND EXTRUDED PRODUCT
Transactions of the ASAE, 2005Co-Authors: G. Lee, H.e. Huff, F. HsiehAbstract:Soy protein Meat Analog was produced using a twin-screw extruder with an attached cooling die. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (55.8%, 61.6%, 67.0%, and 71.2% w.b.), and two cooling media (water or water plus ethylene glycol). The equivalent overall heat transfer coefficient (Ue) between extruded product and the cooling die was estimated based on three-channel split-flow heat transfer analysis. Product temperatures at the die outlet were predicted with the estimated value of Ue. The values of Ue were in the range of 0.217 to 0.423 and 0.215 to 0.408 kW/m2 K for water and water plus ethylene glycol, respectively, depending on the die width and feed moisture content. Predicted product temperatures at the die outlet were within 6.8°C of measured experimental values.
-
extrusion process parameters sensory characteristics and structural properties of a high moisture soy protein Meat Analog
Journal of Food Science, 2002Co-Authors: H.e. Huff, F. HsiehAbstract:ABSTRACT: Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 138, 149 and 160 °C cooking temperatures. The results indicated that moisture content was a more important factor than cooking temperature for both extrusion process parameters and product sensory characteristics. Extrusion at a lower moisture content resulted in a higher product temperature and higher die pressure. The resultant products were tougher, chewier, and more cohesive and had a more layered and fibrous structure. Water absorption capacity increased with both higher extrusion moisture and higher cooking temperature.
-
Texture and chemical characteristics of soy protein Meat Analog extruded at high moisture
Journal of Food Science, 2000Co-Authors: S. Lin, H.e. Huff, F. HsiehAbstract:The relationships among extruder responses, texture, and protein solubility of soy protein Meat Analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160 degrees C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.
Heike P. Karbstein - One of the best experts on this subject based on the ideXlab platform.
-
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Journal of Food Engineering, 2019Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, Romy Werner, M. Azad EminAbstract:Abstract The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of Meat Analog products with anisotropic structures. Accordingly, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated. Analysis of total SDS-extractable protein (SDS-EP) confirmed that wheat gluten polymerization increased with increasing thermomechanical treatment. The observed increase in polymerization could be correlated with the formation of anisotropic product structures and an increase in hardness and Young's modulus. Altogether, these results demonstrate that defining polymerization reactions of wheat gluten and their relation to extrusion process conditions can provide essential information towards tailoring final product characteristics.
-
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of Meat Analog products
Food Hydrocolloids, 2018Co-Authors: Valerie L. Pietsch, Heike P. Karbstein, M. Azad EminAbstract:Abstract Polymerization of wheat gluten influences the product properties of wheat gluten-based, extruded food products such as Meat Analogs. The aim of this study was to investigate the influence of elevated thermal and mechanical stresses on the polymerization of highly concentrated wheat gluten. A closed cavity rheometer was used to vary thermal and mechanical stresses in a defined manner and at extrusion-like conditions. In the range investigated, evolution of complex viscosity over treatment time indicated a change in wheat gluten polymerization as function of thermal and mechanical stresses. Analysis of SDS-extractable protein under non-reducing and reducing conditions revealed that wheat gluten polymerization was dominated by the formation of disulfide bonds, whereas non-disulfide covalent bonds play a minor role. Mechanical stresses at shear rates up to 50 s−1 had no influence on the formation of covalent bonds. These results indicate that besides the formation of covalent bonds, other molecular interactions contributed to the evolution of complex viscosity during thermomechanical treatment. Finally, an empirical model was set up to describe the polymerization as a function of time, temperature, and shear rate that can be used to give recommendations towards an extrusion process design.
Sri Hartati Candra Dewi - One of the best experts on this subject based on the ideXlab platform.
-
hasil penilaian sejawat sebidang atau peer review karya ilmiah jurnal ilmiah judul pengaruh berbagai kecambah kacang kacangan lokal sebagai bahan dasar Meat Analog terhadap sifat fisik tekstur kesukaan dan rasio arginin lisin
2019Co-Authors: Bayu Kanetro, Sri Hartati Candra DewiAbstract:Peer Review ini membahas review jurnal ilmiah atas nama Bayu Kanetro dan Sri Hartati Candra Dewi dengan judul "Pengaruh Berbagai Kecambah Kacang-Kacangan Lokal sebagai Bahan Dasar Meat Analog terhadap Sifat Fisik (Tekstur), Kesukaan dan Rasio Arginin/Lisin" yang dipublikasikan pada jurnal AGRITECH,Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta Vol. 33, No. 1, FEBRUARI 2013 (print ISSN 0216-0455; online ISSN 2527-3825)
-
pengaruh berbagai kecambah kacang kacangan lokal sebagai bahan dasar Meat Analog terhadap sifat fisik tekstur kesukaan dan rasio arginin lisin
Jurnal Agritech Fakultas Teknologi Pertanian UGM, 2013Co-Authors: Bayu Kanetro, Sri Hartati Candra DewiAbstract:The aims of this research were to determine the best of local legume sprout as raw material of Meat Analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to Meat Analog from soybean. Meat Analogs were made of protein of local legumes sprout, which were velvet beans, cowpeas, and winged beans that had been germinated for 48, 36 and 24 hr respectively. The protein of velvet beans, cowpeas, and winged beans sprout for Meat Analog production were extracted at pH 9 and precipitated at pH 4, 5, and 5 respectively. Hence their products were analyzed the texture, the sensory properties (the hedonic scales of color, texture, odor, taste, and overall), and the ratio of arginine/lysine. The characteristics of Meat Analog from the legumes sprout were compared to Meat Analog from soybean for determination of the best legume sprout as raw material of Meat Analog. The result of this research showed the properties of Meat Analog from winged bean and cowpeas sprouts were better than velvet beans sprout. The Meat Analog from soybean was still better than Meat Analog from the local legumes sprout, especially its texture. The arginine content, that was known as hypocholesterolemic and hypoglycemic component, of Meat Analog from cowpeas sprout was lower than Meat Analog from soybean, but its ratio of arginie/lysine was not signifi cantly different. While the ratio of arginine/lysine of Meat Analog from the other legumes sprout were lower than Meat Analog from soybean. Therefore the Meat Analog from cowpeas sprout was chosen as the best product and was potential as functional food especially for reducing blood cholesterol. ABSTRAK Tujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal terbaik sebagai bahan baku kedelai berdasarkan tekstur, sifat sensoris, dan rasio arginin/lisin dibandingkan Meat Analog dari biji kedelai. Meat Analog dibuat dari protein berbagai kecambah kacang-kacangan lokal, yaitu kacang kara benguk, tunggak, dan kecipir yang dikecambahkan berturut-turut selama 48, 36 dan 24 jam. Protein kecambah kacang kara benguk, tunggak dan kecipir untuk memproduksi Meat Analog diekstraksi pada pH 9, selanjutnya dipresipitasi berturut-turut pada pH 4, 5, dan 4. Produk-poduk yang diperoleh dianalisis tekstur, sifat sensoris (tingkat kesukaan terhadap warna, tekstur, bau, rasa dan keseluruhan), dan rasio arginin/lisin. Karakteristik Meat Analog dari berbagai kecambah kacang-kacangan lokal tersebut dibandingkan dengan Meat Analog dari biji kedelai untuk menentukan jenis kecambah terbaik sebagai bahan dasar Meat Analog. Hasil penelitian menunjukkan bahwa karakteristik Meat Analog kecambah kacang tunggak dan kecipir lebih baik dibandingkan Meat Analog dari kecambah kara benguk. Meat Analog dari biji kedelai masih lebih baik daripada Meat Analog dari kecambah kacang-kacangan, khususnya teksturnya. Kandungan arginin yang diketahui sebagai komponen hipokolesterolemik dan hipoglisemik pada Meat Analog kecambah kacang tunggak ternyata lebih rendah daripada Meat Analog kedelai, tetapi rasio arginin/lisinnya tidak berbeda nyata. Sedangkan rasio arginin/lisin Meat Analog dari kecambah kacang-kacangan lainnya lebih rendah daripada Meat Analog dari biji kedelai. Oleh karena itu Meat Analog dari kecambah kacang tunggak dipilih sebagai produk terbaik dan berpotensi sebagai pangan fungsional utamanya untuk menurunkan kolesterol darah.
-
PENGARUH BERBAGAI KECAMBAH KACANG-KACANGAN LOKAL SEBAGAI BAHAN DASAR Meat Analog TERHADAP SIFAT FISIK (TEKSTUR), KESUKAAN DAN RASIO ARGININ/LISIN
Universitas Gadjah Mada, 2013Co-Authors: Bayu Kanetro, Sri Hartati Candra DewiAbstract:The aims of this research were to determine the best of local legume sprout as raw material of Meat Analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to Meat Analog from soybean. Meat Analogs were made of protein of local legumes sprout, which were velvet beans, cowpeas, and winged beans that had been germinated for 48, 36 and 24 hr respectively. The protein of velvet beans, cowpeas, and winged beans sprout for Meat Analog production were extracted at pH 9 and precipitated at pH 4, 5, and 5 respectively. Hence their products were analyzed the texture, the sensory properties (the hedonic scales of color, texture, odor, taste, and overall), and the ratio of arginine/lysine. The characteristics of Meat Analog from the legumes sprout were compared to Meat Analog from soybean for determination of the best legume sprout as raw material of Meat Analog. The result of this research showed the properties of Meat Analog from winged bean and cowpeas sprouts were better than velvet beans sprout. The Meat Analog from soybean was still better than Meat Analog from the local legumes sprout, especially its texture. The arginine content, that was known as hypocholesterolemic and hypoglycemic component, of Meat Analog from cowpeas sprout was lower than Meat Analog from soybean, but its ratio of arginie/lysine was not signifi cantly different. While the ratio of arginine/lysine of Meat Analog from the other legumes sprout were lower than Meat Analog from soybean. Therefore the Meat Analog from cowpeas sprout was chosen as the best product and was potential as functional food especially for reducing blood cholesterol. Keywords: Meat Analog, sprout, local legumes, arginine/lysine ratio ABSTRAK Tujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal terbaik sebagai bahan baku kedelai berdasarkan tekstur, sifat sensoris, dan rasio arginin/lisin dibandingkan Meat Analog dari biji kedelai. Meat Analog dibuat dari protein berbagai kecambah kacang-kacangan lokal, yaitu kacang kara benguk, tunggak, dan kecipir yang dikecambahkan berturut-turut selama 48, 36 dan 24 jam. Protein kecambah kacang kara benguk, tunggak dan kecipir untuk memproduksi Meat Analog diekstraksi pada pH 9, selanjutnya dipresipitasi berturut-turut pada pH 4, 5, dan 4. Produk-poduk yang diperoleh dianalisis tekstur, sifat sensoris (tingkat kesukaan terhadap warna, tekstur, bau, rasa dan keseluruhan), dan rasio arginin/lisin. Karakteristik Meat Analog dari berbagai kecambah kacang-kacangan lokal tersebut dibandingkan dengan Meat Analog dari biji kedelai untuk menentukan jenis kecambah terbaik sebagai bahan dasar Meat Analog. Hasil penelitian menunjukkan bahwa karakteristik Meat Analog kecambah kacang tunggak dan kecipir lebih baik dibandingkan Meat Analog dari kecambah kara benguk. Meat Analog dari biji kedelai masih lebih baik daripada Meat Analog dari kecambah kacang-kacangan, khususnya teksturnya. Kandungan arginin yang diketahui sebagai komponen hipokolesterolemik dan hipoglisemik pada Meat Analog kecambah kacang tunggak ternyata lebih rendah daripada Meat Analog kedelai, tetapi rasio arginin/lisinnya tidak berbeda nyata. Sedangkan rasio arginin/lisin Meat Analog dari kecambah kacang-kacangan lainnya lebih rendah daripada Meat Analog dari biji kedelai. Oleh karena itu Meat Analog dari kecambah kacang tunggak dipilih sebagai produk terbaik dan berpotensi sebagai pangan fungsional utamanya untuk menurunkan kolesterol darah. Kata kunci: Meat Analog, kecambah, kacang-kacangan lokal, rasio arginin/lisi