The Influence of Extrusion Processing Parameters on The Textural Properties of Soybean Meal-Based Meat Analogue
The objective of this study was to optimize the extrusion process conditions, i.e., rotation speed, temperature, and
residence time by analyzing textural attributes of the soybean meal-based meat analogue. The significant effect of hardness
and gumminess to temperature and residence time was observed while that of springiness was significantly affected by
rotation speed and residence time. However, the response to cohesiveness was positively influenced by rotation speed,
temperature and residence time. The optimum levels of the extrusion processing parameters were rotation speed of 95 rpm,
temperature of 50C and residence time of 30 min.
Keywords - Extrusion Conditions, Meat Analogue, Soybean Meals, Textural Properties.