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Effect of oil content and oil addition point on the extrusion processing of wheat gluten-based meat analogues

Kendler, Christina 1; Duchardt, Arvid 1; Karbstein, Heike P. 1; Emin, M. Azad 1
1 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)


High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000131668
Veröffentlicht am 23.04.2021
DOI: 10.3390/foods10040697
Zitationen: 19
Web of Science
Zitationen: 19
Zitationen: 23
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Karlsruher Institut für Technologie (KIT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000131668
Erschienen in Foods
Verlag MDPI
Band 10
Heft 4
Seiten Art.-Nr.: 697
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Schlagwörter high-moisture extrusion; meat analog; MCT oil; wheat gluten; rheological properties; anisotropic structure; oil droplet distribution; CLSM
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