Abstract
[Objective] To optimize the overall quality of high-moisture textured vegetable protein products. [Methods] The addition levels of soybean protein isolate, pea protein, wheat protein, and flour were used as experimental factors, with hardness and sensory evaluation as response indices. A D-optimal mixture design was applied to optimize the plant-based raw material formulation. Based on the optimal formulation, the effects of twin-screw extrusion mechanical parameters on the protein textural characteristics of high-moisture textured vegetable protein were further investigated. [Results] The optimal mixture formulation consisted of 59% soybean protein isolate, 30% pea protein, 5% wheat protein, and 6% flour (based on powder weight). The optimal mechanical parameters were a material moisture content of 50% and a screw speed of 180 r/min. [Conclusion] High-moisture textured vegetable protein produced by extrusion under the optimal formulation and mechanical parameters exhibited good overall quality.
Publication Date
1-13-2026
First Page
155
Last Page
162
DOI
10.13652/j.spjx.1003.5788.2023.80018
Recommended Citation
Jiong, FAN; Yuanfang, XU; Tongshen, DU; Jingxin, YAN; Huien, ZHANG; Shaoqian, CHAO; and Hua, YANG
(2026)
"Mixing design and quality optimization of high-moisture textured vegetable protein,"
Food and Machinery: Vol. 41:
Iss.
12, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2023.80018
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/19
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