Utilization of tara seed germ (Caesalpinia spinosa) in the development of a texturized meat analog

Chumpitaz-Huanqui G.P.; Alvarez-Yanamango E.G.; Salazar-Leguia D.; Huayta Soccantaype F. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.1198

Resumen

The research aimed to was to take advantage of the tara germ (Caesalpinia spinosa) as an industrial by-product, due to its protein contribution (> 40%) and to develop a textured vegetable as an component in the formulation and production of a meat analogue.During the texturing process, operating parameters were determined such as humidity of the mixture (maximum 15%), temperature in the twin screw extruder equipment (150 °C and 130 °C), feeding speed (18.35 rpm) and speed of the screws (50 rpm).The characterization of texturing includes physicochemical and nutritional tests and evaluation of the techno-functional properties that influence the development of a meat analogue.The study was able to define the viability and acceptance of textured tara germ as an alternative to animal protein.

Instituciones: Pontificia Universidad Católica del Perú