ArticleFoods (Basel, Switzerland)2020
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of Protein Solubility, Lipid Oxidative Stability and Physical Properties of Hemp Seed-Based Foods and By-Products.Food science & nutrition · 2025Article
- Transforming plant proteins into plant-based meat alternatives: challenges and future scope.Food science and biotechnology · 2024Review
- Whole-genome sequencing and assessment of a novel protein- and gossypol-degrading Bacillus subtilis strain isolated from intestinal digesta of Tibetan Pigs.BMC microbiology · 2024Article
- Investigating the Nutritional and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Mechanochemical Degradation of Biopolymers.Molecules (Basel, Switzerland) · 2023Review
- Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.Food technology and biotechnology · 2023Article
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
- Faba Bean Flavor Effects from Processing to Consumer Acceptability.Foods (Basel, Switzerland) · 2023Review
- Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.Foods (Basel, Switzerland) · 2023Article
- Quantitative Analysis of Oat (Foods (Basel, Switzerland) · 2023Article
- Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids byFoods (Basel, Switzerland) · 2022Article
- Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review.Foods (Basel, Switzerland) · 2022Review
- Physicochemical Properties and Structure Changes of Food Products during Processing.Foods (Basel, Switzerland) · 2022Article
- Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion.Foods (Basel, Switzerland) · 2022Article
- Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia.Foods (Basel, Switzerland) · 2022Article
- Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges.Foods (Basel, Switzerland) · 2022Review
- Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets.Current research in food science · 2022Review
- Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.
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