Use of the germ derived from Tara seeds (Caesalpinia spinosa) in the development of a textured and meat analogue (#1198)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Chumpitaz-Huanqui, Gerald Paul
Alvarez-Yanamango, Erick George
Salazar-Leguía, David
Huayta-Socantaype, Fredy
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.