Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates

Author:

Zhao Ziqi1,Wang Zhaojun1ORCID,He Zhiyong1,Zeng Maomao1ORCID,Chen Jie1

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Abstract

Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.

Funder

National Natural Science Foundation of China

National Key Research and Development Plan of China

Publisher

MDPI AG

Subject

Polymers and Plastics,General Chemistry

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