Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

Abstract The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed (HP) offers promising nutritional characteristics. This work assessed effect feed moisture content (FMC) screw rotation speed (SRS) on textural, functional colour characteristics HP. HP was extruded using a co-rotation twin extruder at 30–60% FMC 200–400 rpm SRS. Results showed that significant differences were observed from FMC, SRS interaction product expansion index, integrity water oil absorption capacity (WAC OAC), some texture profile parameters Decreasing increasing tended to increase texturization WAC, OAC, index but decrease density, L * b values. These results contribute our understanding properties which are important application in food industry.