Effects of Isolated Rice Protein Addition on the Physicochemical Characteristics of Extruded Low-Moisture Meat Analog

Abstract

The objective of this study was to investigate the effects of isolated rice protein addition on the physicochemical characteristics of a meat analog. Raw material ratios were isolated rice protein: isolated soy protein (0:50, 5:45, 10:40, 15:35) with comprising wheat gluten (40%) and corn starch (10%). Extrusion conditions maintained were barrel temperature 140°C, screw speed 250 rpm, feed rate 100 g/min, and moisture content 40%. The integrity index, degree of texturization, and chewiness of the meat analog were observed to increase with increasing isolated rice protein content (up to 10%). Moreover, the water holding capacity, springiness, and cohesiveness were decreased with an increaseing the isolated rice content (up to 10%). In conclusion, we determined that adding 5∼10% isolated rice protein helps improve the texture properties, but 15% isolated rice protein decreases the formation of fibrous structure.