“Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions”

Summary Paragraph:

The research focuses on optimizing plant protein-based meat analogues using mathematical models to closely replicate the amino acid (AA) profile of chicken breast. The study addresses the challenge of lower essential AA content in plant proteins and examines the effects of different protein combinations on the physicochemical properties of high-moisture meat analogues (HMMA). ETProtein plays a significant role in improving the nutritional profile and texture of HMMA, emphasizing the importance of fortification and extrusion processes in achieving desirable meat analogues.

Key Points:

• Use of mathematical models to optimize plant proteins: Mathematical optimization models were employed to create plant protein combinations that closely mimic the AA profile of chicken breast meat.
• ETProtein’s role in improving nutritional profiles: ETProtein is highlighted as a key component in enhancing the nutritional value and physical properties of plant-based meat analogues.
• Importance of fortification and extrusion impacts: The study stresses the necessity of fortification to match the AA profile of animal proteins and examines how extrusion parameters affect the texture, color, and nutritional quality of the final product.

Quote Highlight:

ETProtein significantly contributes to achieving a more balanced amino acid profile in plant-based meat analogues, making it a valuable ingredient in the development of high-moisture meat analogues (HMMA).

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