Techno-functional properties of pea protein TVPs and their function as meat extender in burgers
| dc.contributor.author | Chan, Elyssa | |
| dc.contributor.examiningcommittee | Rodas-Gonzalez, Argenis (Food and Human Nutritional Sciences) | en_US |
| dc.contributor.examiningcommittee | Tulbek, Mehmet (Food and Human Nutritional Sciences) | en_US |
| dc.contributor.supervisor | Koksel, Filiz | |
| dc.date.accessioned | 2023-05-03T18:57:00Z | |
| dc.date.available | 2023-05-03T18:57:00Z | |
| dc.date.copyright | 2023-05-02 | |
| dc.date.issued | 2023-05-05 | |
| dc.date.submitted | 2023-05-03T04:56:06Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | An immerging group of consumers are reducing their animal protein intake for environmental, health and animal welfare concerns. TVPs are plant proteins that have been processed to have a fibrous, meat like structure. Majority of TVPs are made from soy and wheat, which can restrict their usage, as soy and wheat carry priority allergen status. This study explored the potential of pea protein based TVPs. In this thesis, the impacts of protein blend formulas (70, 76 and 82% protein, d.b.), screw speed (350, 400, 450 rpm) and feed moisture content (38 and 42% water, d.b.) on nitrogen solubility index and techno-functional properties of raw protein blend formula and TVPs were explored. Increasing the raw material PBF resulted in lower nitrogen solubility index, but increased water holding capacity, emulsion capacity and emulsion stability. After extrusion, the raw material nitrogen solubility index reduced, while oil absorption capacity increased. The TVPs themselves reduced in nitrogen solubility index but increased in hydration time and integrity index as protein blend formula increased. Nitrogen solubility index had strong correlations with hydration time (r=-0.97) and integrity index (r=-0.81), which suggest higher protein blend formulas raises texturization levels. Feed moisture content and screw speed did not have any distinguishing trends on TVP techno-functional or physical properties. Furthermore, a select group of TVPs (i.e., 70, 76, 82% protein, protein blend formula, 38 and 42% water, feed moisture content, at 400 rpm) were tested as meat extenders (20, 30 and 40% w/w extension levels) in ground beef burgers. Increasing the addition of TVP (i.e., extension level) reduced burger total cooking loss but did not impact burger size retention or textural quality attributes. The lower PBF resulted in lower total cooking loss, hardness and chewiness. The 70% protein blend formula extended burgers had similar textural qualities to the negative control. The 70% protein blend formula and 42% feed moisture content have the greatest potential as a meat extender because they reduced total cooking loss but maintained similar textural quality attributes to the negative control. The lower protein blend formulas TVPs are ideal for industry, as higher protein ingredients increase expenses. | en_US |
| dc.description.note | May 2023 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/37335 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | Texturization | en_US |
| dc.subject | Texturized vegetable protein (TVP) | en_US |
| dc.subject | Plant-based meat alternatives | en_US |
| dc.subject | Meat extension | en_US |
| dc.subject | Extrusion | en_US |
| dc.subject | Pea protein | en_US |
| dc.title | Techno-functional properties of pea protein TVPs and their function as meat extender in burgers | en_US |
| dc.type | master thesis | en_US |
| local.subject.manitoba | no | en_US |