High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

Abstract

High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate the impact of extrusion process parameters (water feeding rate, barrel temperature and screw speed) on the texture and moisture content of high moisture extrudates (HME) from pea protein isolate using response surface methodology. Sensory textural profile of selected HME was compared with those of cooked chicken breast and a commercial extruded meat analogue sample. Extrusion process parameters had a significant effect on the characteristics of the final product. Barrel temperatures between 145 °C and 165 °C and a water feed rate between 53% and 57% produced HME with an instrumental texture similar to cooked chicken breast, 165 °C and 55% water feed being the conditions that produced the HME with the highest meat-like appearance and sensory fibrousness.