---
_id: '11891'
abstract:
- lang: eng
  text: The aim of the present study was to texturise protein from sunflower press
    cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat
    analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion
    temperature (180 °C–200 °C) were varied when processing commercial sunflower protein
    flour with a protein content of 51.8 g per 100 g dry matter using low moisture
    single-screw extrusion. The extrudates were analysed with regard to specific mechanical
    energy needs, texture properties in dry and hydrated state, colour, expansion
    ratio and water binding capacity. Extrusion parameters for achieving maximum expansion,
    textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1.
    Consequently, texturised protein was derived from deoiled SPC using these extrusion
    parameters. Initial deoiling of the press cake was necessary as it improved texturisation;
    a higher SME input reached led to increased cross-linking of the protein matrix.
    The light coloured and significantly expanded extrudates with high water binding
    capacity and could serve as basis for further development of snack products or
    meat analogues.
article_type: original
author:
- first_name: Sophie
  full_name: Morejon Caraballo, Sophie
  last_name: Morejon Caraballo
- first_name: Simon Vincent
  full_name: Fischer, Simon Vincent
  last_name: Fischer
- first_name: Klaudia
  full_name: Masztalerz, Klaudia
  last_name: Masztalerz
- first_name: Krzysztof
  full_name: Lech, Krzysztof
  last_name: Lech
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low
    moisture texturised protein from sunflower press cake. <i>International journal
    of food science &#38; technology</i>. Published online 2024. doi:<a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513"> https://doi.org/10.1111/ijfs.17513</a>
  apa: Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H.,
    &#38; Struck, S. (2024). Low moisture texturised protein from sunflower press cake.
    <i>International Journal of Food Science &#38; Technology</i>. <a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>
  bjps: <b>Morejon Caraballo S <i>et al.</i></b> (2024) Low Moisture Texturised Protein
    from Sunflower Press Cake. <i>International journal of food science &#38; technology</i>.
  chicago: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof
    Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower
    Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024.
    <a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">https://doi.org/
    https://doi.org/10.1111/ijfs.17513</a>.
  chicago-de: Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz,
    Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised
    protein from sunflower press cake. <i>International journal of food science &#38;
    technology</i>. doi:<a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">
    https://doi.org/10.1111/ijfs.17513</a>, .
  din1505-2-1: '<span style="font-variant:small-caps;">Morejon Caraballo, Sophie</span>
    ; <span style="font-variant:small-caps;">Fischer, Simon Vincent</span> ; <span
    style="font-variant:small-caps;">Masztalerz, Klaudia</span> ; <span style="font-variant:small-caps;">Lech,
    Krzysztof</span> ; <span style="font-variant:small-caps;">Rohm, Harald</span>
    ; <span style="font-variant:small-caps;">Struck, Susanne</span>: Low moisture
    texturised protein from sunflower press cake. In: <i>International journal of food
    science &#38; technology</i>. Oxford, Wiley-Blackwell (2024)'
  havard: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S.
    Struck, Low moisture texturised protein from sunflower press cake, International
    Journal of Food Science &#38; Technology. (2024).
  ieee: 'S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and
    S. Struck, “Low moisture texturised protein from sunflower press cake,” <i>International
    journal of food science &#38; technology</i>, 2024, doi: <a href="https://doi.org/
    https://doi.org/10.1111/ijfs.17513"> https://doi.org/10.1111/ijfs.17513</a>.'
  mla: Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower
    Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024,
    <a href="https://doi.org/ https://doi.org/10.1111/ijfs.17513">https://doi.org/
    https://doi.org/10.1111/ijfs.17513</a>.
  short: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck,
    International Journal of Food Science &#38; Technology (2024).
  ufg: '<b>Morejon Caraballo, Sophie u. a.</b>: Low moisture texturised protein from
    sunflower press cake, in: <i>International journal of food science &#38; technology</i>
    (2024).'
  van: Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low
    moisture texturised protein from sunflower press cake. International journal of
    food science &#38; technology. 2024;
date_created: 2024-09-05T12:24:36Z
date_updated: 2024-12-04T13:35:53Z
department:
- _id: DEP4028
- _id: DEP4029
doi: ' https://doi.org/10.1111/ijfs.17513'
keyword:
- By-products
- extrusion
- meat analogue
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513
oa: '1'
place: Oxford
publication: International journal of food science & technology
publication_identifier:
  eissn:
  - 1365-2621
  issn:
  - 0950-5423
publication_status: epub_ahead
publisher: Wiley-Blackwell
quality_controlled: '1'
status: public
title: Low moisture texturised protein from sunflower press cake
type: scientific_journal_article
user_id: '83781'
year: '2024'
...