To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.