Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion
Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial...
| Main Authors: | , , , , , |
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87166/ |
| _version_ | 1848860377165594624 |
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| author | Mohamad Mazlan, Mazween A. Talib, Rosnita Nyuk, Ling Chin Shukri, Radhiah Taip, Farah Saleena Mohd Nor, Mohd Zuhair |
| author_facet | Mohamad Mazlan, Mazween A. Talib, Rosnita Nyuk, Ling Chin Shukri, Radhiah Taip, Farah Saleena Mohd Nor, Mohd Zuhair |
| author_sort | Mohamad Mazlan, Mazween |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates. |
| first_indexed | 2025-11-15T12:44:16Z |
| format | Article |
| id | upm-87166 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:44:16Z |
| publishDate | 2020 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-871662024-05-21T02:42:43Z http://psasir.upm.edu.my/id/eprint/87166/ Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion Mohamad Mazlan, Mazween A. Talib, Rosnita Nyuk, Ling Chin Shukri, Radhiah Taip, Farah Saleena Mohd Nor, Mohd Zuhair Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates. Multidisciplinary Digital Publishing Institute 2020 Article PeerReviewed Mohamad Mazlan, Mazween and A. Talib, Rosnita and Nyuk, Ling Chin and Shukri, Radhiah and Taip, Farah Saleena and Mohd Nor, Mohd Zuhair (2020) Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion. Foods, 9 (8). art. no. 1023. pp. 1-16. ISSN 2304-8158 https://www.mdpi.com/2304-8158/9/8/1023 10.3390/foods9081023 |
| spellingShingle | Mohamad Mazlan, Mazween A. Talib, Rosnita Nyuk, Ling Chin Shukri, Radhiah Taip, Farah Saleena Mohd Nor, Mohd Zuhair Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title | Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title_full | Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title_fullStr | Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title_full_unstemmed | Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title_short | Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| title_sort | physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion |
| url | http://psasir.upm.edu.my/id/eprint/87166/ http://psasir.upm.edu.my/id/eprint/87166/ http://psasir.upm.edu.my/id/eprint/87166/ |