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Pulse Ingredients and their effects on texture and sensory properties in formulating for meat analogues
M. TULBEK (1), C. Wang (2), P. Asavajaru (2), A. Lam (2), R. Lam (2) (1) AGT Foods, Saskatoon, SK, Canada; (2) AGT Foods, , Canada.

An understanding of meat analogues is crucial to the food industry as the world looks for sustainably sourced proteins and as a means to help feed our growing global population. Pulses, known as a good source of protein, due to its naturally high protein content have been investigated for their ability to be used in high moisture meat analogues. Changes to the formulation were found to greatly affect the texture of the product. The moisture content was found to significantly affect the texture and fiber formation in these meat analogues. Typically, the final moisture content of these meat analogues ranges from 58% to 65%. These formulations require a feed temperature of 90°C whereas the product is mixed at 130°C and cooked at a range of 145 to 170°C. Fiber formation occurs after the product is cooked and extruded through a barrel where the final product exits the die at a temperature of approximately 145°C. The effect of the type of pulse (lentil, pea and faba bean) fractionation, addition of pea fiber as well as deflavoring of pulse ingredients will be discussed. These products have great potential to be included in a wide range of products and some applications for them will be discussed.