Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion

• Main Authors: Mohamad Mazlan, Mazween, A. Talib, Rosnita, Nyuk, Ling Chin, Shukri, Radhiah, Taip, Farah Saleena, Mohd Nor, Mohd Zuhair
• Format: Article
• Published: Multidisciplinary Digital Publishing Institute 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87166/; https://www.mdpi.com/2304-8158/9/8/1023
• Institution: Universiti Putra Malaysia

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial...