Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein
Amrut Rajendra, Danyang Ying, Robyn D. Warner, Minh Ha, Zhongxiang Fang
Abstract
Abstract The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed protein (HP) offers promising nutritional characteristics. This work assessed the effect of feed moisture content (FMC) and screw rotation speed (SRS) on the textural, functional and colour characteristics of texturized HP. The HP was extruded using a co-rotation twin screw extruder at 30–60% FMC and 200–400 rpm SRS. Results showed that significant differences were observed from FMC, SRS and the interaction of FMC and SRS on the product expansion index, integrity index, water and oil absorption capacity (WAC and OAC), some texture profile parameters and colour characteristics. Decreasing FMC and increasing SRS tended to increase the texturization index, expansion index, WAC, OAC, integrity index and texture profile characteristics but decrease density, L * and b * values. These results contribute to our understanding of the properties of texturized HP which are important for application in food industry.