Effect of Rice Flour and Cassava Flour Blended with Soy Protein Isolate on Low Moisture Extrusion for Development to Textured Vegetable Protein

Abstract

Soy protein isolate (SPI) was blended with rice or cassava flour for extruded to texture vegetable protein (TVP). The physicochemical properties of all samples were investigated. The feeding rate at 50 rpm of extrusion was the suitable condition for this experiment due to a better %CV of expansion degree, higher (water absorption index) WAI, and lower (water solubility index) WSI than that of other feeding rates. The SPI-TVP provided lower expansion degree, moisture content, WAI, and WSI while hardness and cohesiveness were higher than that of SPI+Rice and SPI+Cassava TVP. The SPI-TVP blended with a binder to be TVP-minced meat showed the higher hardness, gumminess, and chewiness but lower in cohesiveness than SPI+Rice and SPI+Cassava of TVP-minced meat. The properties of TVP-minced meat were related to the binder types and TVP extrudate, which attributed to the extrusion condition and raw materials properties.