Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties

There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture (>40%) that get advantages lower energy input. Thermo-mechanical treatment considerable influence on structural properties soy-based analog. Texturized soy proteins can substitute products while providing high-protein food ingredient which be consumed directly as analogs. Therefore, this review aims to effect soybean micro-structural physicochemical analogs by high-moisture extrusion. Thus, further studies required concerning large-scale with purify protein structure.