Extruder Responses, Textural Properties and Color of meat analogs Made by high moisture Soybean Residue and Soy Protein Isolate

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten (0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 degrees C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.