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
N1 - Publisher Copyright:
© 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
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 - http://www.scopus.com/inward/record.url?scp=85203794382&partnerID=8YFLogxK
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 -