Plant based meat alternatives by cooking extrusion

hi @rafael

Could you please give us some general info about food extrusion.

Take a look !
# Future of Food: World's first 3D printed plant-based steak

thanks @karen.csalves . we missed you, please visit the forum more often :wink:

Please how can I carry out protein dispersibility index on a SBM

Cooking extrusion is a continuous thermo-mechanical process by which biopolymers are submitted to influence of heat, time, temperature, mechanical shear and moisture which in terms cook the material and changes its physical properties. Known applications in the food industry are: Breakfast cereals (directed expanded and flaked); Infant Cereal/Baby Food; Several types of Snacks (most common Cheetos/Cheese puffs); Textured Vegetable Proteins (meat extenders and analogs); Viscosity Controlled/Modified starches and ingredients for the baking, beverage and industrial industries.

What is SBM?

Yes these injector nozzles are often times called paste extruder - what I’m referring to here are industrial scale cooking extruder and not 3D printers. But they do carry a neat concept, yet very inceptive still.

Would you mind explaining a bit more about compact design extruders that you are using, and specific texture development from those. Any images if you are able to share.Thank you.
Are twin screw extruders the most highly used for meat analogue preprations?

Which type of extruder is suitable for producing i) noodles, ii) pasta and iii) breakfast cereals?
Single/twin screw, inter/non-inter meshing, and counter/co-rotating?

In case I want to obtain vegetal protein powder, do you think extrude and grind is a suitable process?

I feel that these have a very important role in the future of the food industry, so learn now.

Both for texture and sizing.

What is is technology to develop 2- D snack pellets? Also, what is the flour composition for the same?

Extruder is generally used for obtaining food products like pasta , noodles , cereals and baby foods .
Plant based industry uses high moisture twin screw extruder to obtains the taste and texture of meat. The raw materials are feed in the form of protein extract or in direct from plants.
As far I know extruder is not used for obtaining powder .As installing cost of extruder is very high it will be rare to use it for obtaining protien powder at commercial scale.milling will the best possible way to obtain powder.
If anybody heard of using extruder for obtaining protein powder please fill me in .

This paper can help you @iyanuakande, it talk about the PDI in soja or soybean meal (SBM).

https://www.sciencedirect.com/science/article/pii/S0032579119410857

the outcome is pretty much sterilized? or what happens to the microbiome of the original input material? Please kindly explain. I've always been curious

mechanical oil press machine is very close to an extruder. The cake from many seeds is rich in protein and often referred to as protein. Powdering required anyways. The cake is coming out in chunks, never homogeneous powder

When you extrude the material you rise the temperature about 120-150°C in it and it work like a HTST pasteurization.

Very broad question unrelated to the processing side, what are some novel plant protein sources or innovative products you have seen? Do you think using soy, pea, and bean proteins is still going to be the main trend? Thanks ahead.

I deleted my previous post because I tried to edit it but I could not.
As far as I have not received a reply from Rafael :slight_smile:, so I am directing my question to all.

Continuing the discussion from [Plant based meat alternatives by cooking extrusion](https://feople.io/t/plant-based-meat-alternatives-by-cooking-extrusion/5748):

Hello everybody,,
I would like to ask two questions:
**First one** is about “**twin extruder screw configuration**”. Screw configuration is an independent parameter and it is vital in developing plant-based meat analogues from pulse protein isolates.

From your point of view, what screw configuration works best with pulse protein isolates like soy and peas proteins?

Second, How far does the precondition of the protein isolate affect the development of a muscle like texture? I mean, in other words, Is it necessary to mix the protein powder with water before the extrusion? or it is okay to feed the powder with water directly into the extruder.

Kind regards,
Fawky

Hello Xiaoqin,
Plant-based novel protein sources are mainly beans, grains, algae such as Spirulina and seeds like Hemp and pumpkin seeds. You have a breadth of choices in all previously mentioned categories. One of the neglected but novel types of beans that can give high quality textured extrudates is faba beans. See the attached photo for one of my trials.

Focusing on other varieties of beans rather than pea and soy will continue to be trendy. This because of the unsustainable aspects of soy and the high price of peas.

Guess you are the lucky researcher to have 'extruder' for meat analogue preparation. The cost of extruder being very high, you may have to wait to see if there is any hands-on user here who can suggest you on specific details. If otherwise you could try it out as it is available for you.
I am sure this is a hot topic / an ongoing work everywhere at the moment.

Status of meat from Plant products,,
https://www.foodnavigator.com/Article/2021/06/04/Meat.The-End-reinvents-traditional-extrusion-tech-Texture-is-the-most-problematic-bottleneck-in-plant-based?utm_source=newsletter_daily&utm_medium=email&utm_campaign=04-Jun-2021&cid=DM968687&bid=1613024651

Hello to everyone.

Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein, isn't it ?.

Thanks.