Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables

• Main Author: Mohamad Mazlan, Mazween
• Format: Thesis
• Language: English
• Published: 2021
• Subjects: Soy proteins; Extrusion process; Food processing plants
• Online Access: http://psasir.upm.edu.my/id/eprint/92811/1/FK%202021%2061%20UPMIR.pdf; http://psasir.upm.edu.my/id/eprint/92811/
• Institution: Universiti Putra Malaysia

The most difficult aspects of the meat analog extrusion are attaining desirable product’s appearance and texture. Using a single-screw extruder and incorporating low-grade oyster mushroom into soy proteins can produce a fibrous-structured meat analog. Thus, three research objectives of this study...