A feasibility study on Oat concentrates as a single source of protein for production of meat analogues

Abstract

Production of meat analogues via extrusion using pulses as the primary protein source is well-established. This study showcases the processability of oat protein concentrates (OPC) as a single source of protein in low (LME) or high (HME) moisture extrusion. Three OPC types with different processing history (two from dry-fractionation and one from a combination of milling and wet treatment), and protein to starch ratio (P:S 1.0, 1.8 and 2.6) were tested. Powder characteristics and processability, functional, textural, and structural properties of the extrudates were evaluated. Dry-fractionation of oats with higher protein content in dehulled, flaked, and defatted oat grain favored higher protein concentration during air-classification. Low moisture extruded OPC with lower P:S formed a more porous structure at lower moisture content as compared to OPC with higher P:S. Total porosity in LME positively correlated (r=0.98) with rehydration ability. High moisture extruded OPC with low P:S ratio (1.0) increased textural strength, while higher P:S (2.6) increased apparent fibrousness observed visually and in micro-CT-scan images. The findings demonstrate the potential of using oat protein as single ingredient and highlight the influence of fractionation type and powder composition on techno-functional properties of the protein concentrates and hence the structural formation of meat analogues. • The original protein concentration in the oat variety influenced on the protein content in the concentrates. • Fibrous extrudates was produced from oat protein concentrates as single ingredients by high and low moisture extrusion. • Structure thickness and total porosity of low moisture extrudates can be visualized and quantified by CT-scan imaging, while high moisture extrudates fibrous quality assessment needs further exploitation.

Topics & Concepts