ArticleFoods (Basel, Switzerland)2022
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 68 citations in OpenAlex.
- Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten.Molecules (Basel, Switzerland) · 2026Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates.Journal of texture studies · 2025Article
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Advancements in plant based meat analogs enhancing sensory and nutritional attributes.NPJ science of food · 2024Review
- Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.Foods (Basel, Switzerland) · 2024Article
- B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.Foods (Basel, Switzerland) · 2024Article
- Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues.Food and bioprocess technology · 2024Article
- Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2023Review
- Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate.Heliyon · 2023Article
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
- Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids byFoods (Basel, Switzerland) · 2022Article
- High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure.Frontiers in nutrition · 2022Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties was weaker and the opposite. Images from microtomography revealed that higher FPIc led to a less organised fibrous structure. In conclusion, fibrous structures can be achieved by utilising a mixture of faba bean protein ingredients, and a higher FPC content seemed to promote fibre formation in the meat analogue.
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