In this study, we investigated the quality characteristics of texturized vegetable protein (TVP) based on the particle size of defatted soybean flour. The base TVP formulation comprised 50% defatted soy protein, 30% wheat gluten, and 20% corn starch, ...
In this study, we investigated the quality characteristics of texturized vegetable protein (TVP) based on the particle size of defatted soybean flour. The base TVP formulation comprised 50% defatted soy protein, 30% wheat gluten, and 20% corn starch, with varying particle size of the defatted soybean flour (20, 40, 60, and 80 mesh). Extrusion molding was performed using an extruder equipped with a cooling die, at a barrel temperature of 190oC and screw rotation speed of 250 rpm. As the particle size decreased, the TVP hardness decreased by 29.22%. The cutting strength was high in the 20 and 40 mesh treatment groups and tended to decrease slightly in the 60 mesh and 80 mesh treatment groups. In contrast, the moisture content, water absorption capacity, turbidity, and solid dissolution, which are indicators of the degree of loosening during moist-heat cooking or food processing, were confirmed to have a positive effect as the particle size decreased. These findings confirm that the difference in particle size of defatted soybean flour affects the physicochemical properties of the TVP.