Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2018.02
- 8페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 22권 / 1호
ㆍ저자명 : Xuelian Ma, Bonyeob Gu, Gihyung Ryu
목차
Introduction
Materials and Method
Materials
Extrusion process
Integrity index
Nitrogen solubility index
Water absorption capacity
Texture profile analysis
Cutting Strength
Experimental design and statistical analysis
Results and Discussion
Integrity index
Nitrogen solubility index
Water absorption capacity
Hardness
Springiness
Cohesiveness
Chewiness
Cutting strength
Conclusion
Acknowledgment
References
영어 초록
The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.
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