Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions

Abstract

The objective of the present work was to investigate the effects of high moisture extrusion process conditions on the physico-chemical and techno-functional characteristics of high moisture extrudates (HME) elaborated from a faba bean (Vicia faba) protein concentrate (FBPC). First, the characterisation of the raw material based on commercial FBPC was performed to assess its potential for producing HME. The effects of the process conditions, specifically the extrusion cooking temperature (140–157 °C) and solid concentration (37.2–52.2 % w/w), on the physico-chemical characteristics and techno-functional properties of HME were then assessed using response surface methodology. FBPC at 40 and 50 % (w/v) allowed for obtaining gels with good water holding capacity and textural properties such as hardness, chewiness and elasticity. Significant second-order models were obtained for the response variables moisture, protein and fat content, colour parameters, water holding capacity, cooking loss and textural properties of extrudates. HME with the optimal techno-functional properties were obtained using extrusion temperatures of 143–150 °C with 50–52 % of FBPC. Extrudates obtained under these conditions showed acceptable textural properties and good water retention capacity. The results of this work can be useful in defining the appropriate conditions to develop meat analogues through high moisture extrusion technology.