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The effect of extrusion products based on field bean protein raw materials on the properties of sausage meat 1. extrudates made from mixtures of field bean protein isolate and field bean meal



The effect of extrusion products based on field bean protein raw materials on the properties of sausage meat 1. extrudates made from mixtures of field bean protein isolate and field bean meal



Nahrung 26(2): 157-168



Mixtures of field-bean protein isolate and field-bean meal (water, 14%; protein, 30-75%) were extruded at 100-180.degree. C and, after grinding, added to sausage meat (5% of extrudate in the sausage meat). The extrudates were analyzed for N solubility, fat absorption, water absorption, emulsifying capacity and in vitro digestibility. As to the sausage meat added with extrudate, the following parameters were determined: cooking loss, juice-holding capacity, shear strength and degree of fineness. Due to the increase in structure stability with increasing protein content, rehydrated extrudates containing 30% of protein (extrusion temperature, 180.degree. C) are most suited as additives to sausage meat; they reduce the cooking loss of the sausage meat by almost 60%.

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