Effect of Screw Speed and Oyster Mushroom Addition on Textural Characteristics of Soy Protein Extrudates and Master Curve of Specific Mechanical Energy

The effect of screw speed and oyster mushroom addition on the texture characteristics (hardness, gumminess, chewiness) specific mechanical energy (SME) was determined via factorial experiment design. Individually increasing speeds had little compared to effects addition. However, combined significantly reduced (p ≤ 0.05) all characteristics. hardness (3521.35 g) gumminess (2717.85) meat analog extruded at maximum 160 rpm 15% are close chicken breast’s characteristics, respectively. mushroom–soy protein extrudates chewier than non-hydrated texturized vegetable (TVP) meats. SME values single-screw extrusion were linearly affected by speed, which also lies in range < 200 kJ/kg for producing with acceptable Applying superposition technique successfully shifted individual curves into a smooth master curve vertically, allowing an interpolating prediction value given value.