Quality characteristics of defatted soybean flour texturized vegetable protein with added oilseed meal (defatted oilseed flours)

This study was performed to analyze the effects of oilseed meals on the quality of defatted soy flour textured with vegetable protein (TVP). Control TVP, formulated with 50% defatted soy flour, 30% gluten, and 20% cornstarch was compared with TVP in which cornstarch was replaced with 5, 10, and 15% perilla, sunflower, or pumpkin seed flours. TVP was manufactured using an extrusion molding machine equipped with a cooling die at a barrel temperature of 190 °C and a screw rotation speed of 250 rpm. TVPs with perilla (5%), sunflower (10%), and pumpkin seed meals (10%) were smooth and layered in appearance. These TVPs exhibited less firmness than control TVP. Hardness was highest with 5% sunflower meal and lowest with 15% pumpkin seed meal. Water absorption and solid elution increased with increasing amounts of perilla, pumpkin, and sunflower seed meal, which could be attributed to the protein (positive factor) and fat content (negative factor) of the oilseed meals.