Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog

Gerald Paul Chumpitaz-Huanqui; Erick George Alvarez-Yanamango; David Salazar-Leguia; Fredy Huayta Soccantaype

doi:10.18687/LACCEI2024.1.1.1198

Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog

Gerald Paul Chumpitaz-Huanqui
, Erick George Alvarez-Yanamango
, David Salazar-Leguia
, Fredy Huayta Soccantaype

Sección de Ingeniería Industrial

Pontifical Catholic Univ. of Peru

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

The research aimed to was to take advantage of the tara germ (Caesalpinia spinosa) as an industrial by-product, due to its protein contribution (> 40%) and to develop a textured vegetable as an component in the formulation and production of a meat analogue.During the texturing process, operating parameters were determined such as humidity of the mixture (maximum 15%), temperature in the twin screw extruder equipment (150 °C and 130 °C), feeding speed (18.35 rpm) and speed of the screws (50 rpm).The characterization of texturing includes physicochemical and nutritional tests and evaluation of the techno-functional properties that influence the development of a meat analogue.The study was able to define the viability and acceptance of textured tara germ as an alternative to animal protein.

Original language	English
Title of host publication	Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology
Subtitle of host publication	Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9786289520781
DOIs	https://doi.org/10.18687/LACCEI2024.1.1.1198
State	Published - 2024
Event	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024 - Hybrid, San Jose, Costa Rica Duration: 17 Jul 2024 → 19 Jul 2024

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN (Electronic)	2414-6390

Conference

Conference	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024
Country/Territory	Costa Rica
City	Hybrid, San Jose
Period	17/07/24 → 19/07/24

Keywords

By-product
hamburger
meat analogue
vegetable texturing

Access to Document

10.18687/LACCEI2024.1.1.1198

Cite this

Chumpitaz-Huanqui, G. P., Alvarez-Yanamango, E. G., Salazar-Leguia, D., & Huayta Soccantaype, F. (2024). Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog. In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2024.1.1.1198

Chumpitaz-Huanqui, Gerald Paul ; Alvarez-Yanamango, Erick George ; Salazar-Leguia, David et al. / Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog. Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions, 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

@inproceedings{05c4bda60cd942d6b998e9747f62737c,

title = "Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog",

abstract = "The research aimed to was to take advantage of the tara germ (Caesalpinia spinosa) as an industrial by-product, due to its protein contribution (> 40\%) and to develop a textured vegetable as an component in the formulation and production of a meat analogue.During the texturing process, operating parameters were determined such as humidity of the mixture (maximum 15\%), temperature in the twin screw extruder equipment (150 °C and 130 °C), feeding speed (18.35 rpm) and speed of the screws (50 rpm).The characterization of texturing includes physicochemical and nutritional tests and evaluation of the techno-functional properties that influence the development of a meat analogue.The study was able to define the viability and acceptance of textured tara germ as an alternative to animal protein.",

keywords = "By-product, hamburger, meat analogue, vegetable texturing",

author = "Chumpitaz-Huanqui, \{Gerald Paul\} and Alvarez-Yanamango, \{Erick George\} and David Salazar-Leguia and \{Huayta Soccantaype\}, Fredy",

note = "Publisher Copyright: {\textcopyright} 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024 ; Conference date: 17-07-2024 Through 19-07-2024",

year = "2024",

doi = "10.18687/LACCEI2024.1.1.1198",

language = "English",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

publisher = "Latin American and Caribbean Consortium of Engineering Institutions",

booktitle = "Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology",

}

Chumpitaz-Huanqui, GP, Alvarez-Yanamango, EG, Salazar-Leguia, D & Huayta Soccantaype, F 2024, Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog. in Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, Latin American and Caribbean Consortium of Engineering Institutions, 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024, Hybrid, San Jose, Costa Rica, 17/07/24. https://doi.org/10.18687/LACCEI2024.1.1.1198

Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog. / Chumpitaz-Huanqui, Gerald Paul; Alvarez-Yanamango, Erick George; Salazar-Leguia, David et al.
Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions, 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog

AU - Chumpitaz-Huanqui, Gerald Paul

AU - Alvarez-Yanamango, Erick George

AU - Salazar-Leguia, David

AU - Huayta Soccantaype, Fredy

PY - 2024

Y1 - 2024

N2 - The research aimed to was to take advantage of the tara germ (Caesalpinia spinosa) as an industrial by-product, due to its protein contribution (> 40%) and to develop a textured vegetable as an component in the formulation and production of a meat analogue.During the texturing process, operating parameters were determined such as humidity of the mixture (maximum 15%), temperature in the twin screw extruder equipment (150 °C and 130 °C), feeding speed (18.35 rpm) and speed of the screws (50 rpm).The characterization of texturing includes physicochemical and nutritional tests and evaluation of the techno-functional properties that influence the development of a meat analogue.The study was able to define the viability and acceptance of textured tara germ as an alternative to animal protein.

AB - The research aimed to was to take advantage of the tara germ (Caesalpinia spinosa) as an industrial by-product, due to its protein contribution (> 40%) and to develop a textured vegetable as an component in the formulation and production of a meat analogue.During the texturing process, operating parameters were determined such as humidity of the mixture (maximum 15%), temperature in the twin screw extruder equipment (150 °C and 130 °C), feeding speed (18.35 rpm) and speed of the screws (50 rpm).The characterization of texturing includes physicochemical and nutritional tests and evaluation of the techno-functional properties that influence the development of a meat analogue.The study was able to define the viability and acceptance of textured tara germ as an alternative to animal protein.

KW - By-product

KW - hamburger

KW - meat analogue

KW - vegetable texturing

UR - https://www.scopus.com/pages/publications/85203794382

U2 - 10.18687/LACCEI2024.1.1.1198

DO - 10.18687/LACCEI2024.1.1.1198

M3 - Conference contribution

AN - SCOPUS:85203794382

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024

Y2 - 17 July 2024 through 19 July 2024

ER -

Chumpitaz-Huanqui GP, Alvarez-Yanamango EG, Salazar-Leguia D, Huayta Soccantaype F. Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog. In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions. 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2024.1.1.1198

Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog

Abstract

Publication series

Conference

Keywords

Access to Document

Other files and links

Fingerprint

Cite this