The objective of this study is to determine the effects of barrel temperature and moisture content on the physicochemical properties of texturized vegetable protein (TVP). The water absorption index, water solubility index, texture, integrity index, color, and scanning electron micrograph of the TVP were analyzed. The extrusion conditions consisted of barrel temperature (110, 130, and 150oC) and moisture content (40, 45, and 50%) at a fixed screw speed of 250 rpm. The TVP extruded at 150oC barrel temperature and bearing 50% moisture content had higher water absorption index and water solubility index. Elastic force, cohesiveness, and color differences were the highest in the TVP extruded at 150oC barrel temperature and possessing 40% moisture content. However, the TVP at 150oC barrel temperature and having 40% moisture content had a lower integrity index than the TVP carrying moisture contents of 45 and 50%. The structure of the TVP extruded at 150oC barrel temperature and having 40% moisture content was found similar to a chicken breast tissue’s structure. In conclusion, 150oC barrel temperature and 40% moisture content are optimal conditional characteristics for the texturization of soy protein isolate and gluten.

This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.