A short communication on functional, rheological and extrusion properties of high protein fractions from pulses obtained by air-classification

Abstract

Abstract As animal-based foods have a large impact on the environment, plant-based meat analogous are now in the spotlight. Although protein concentrates/isolates from soy are the most used raw materials for meat analogues, some concerns about allergenicity, loss of biodiversity, and low sustainability of their production rise from their uses. In this context, high protein fractions (HPFs) obtained by air classification of pulse flours are here proposed as substitutes of protein concentrates. Thus, this work is aimed at understanding the aptitude of HPF from pulses to be transformed into meat analogous through high moisture extrusion (HME) process. Differences in functional and rheological properties among HPFs resulted in different HME properties and thus products with different appearance. Specifically, the foaming capacity of HPF from red lentil resulted in expansion at the end of the extruder creating a heterogeneous structure. While the unsuitability of HPF from chickpea to HME could be related to its high lipid content. On the contrary, HPF from both fava bean and yellow pea presented a fibrous structure.