Combination of wet extrusion and fermentation processes for the improvement of protein quality and digestibility of matrices based on plant byproducts (TECHNOGEST)


Project no.: S-MIP-22-64

Project description:

The project TECHNOGEST will design the combined matrices based on plant processing byproducts, where hempseed press cakes from hemp oil production (50 % proteins) will be used as a structural base, while oat and/or soybean press cakes from drink production could be utilized as plasticizers.
The objective of the project is to model a combination of multistage treatment by the high moisture extrusion cooking and fermentation of the combined matrices with the aim to improve their protein quality, digestibility and ensure sensory properties similar to those of fibrous meat structure.
By understanding the mechanism of fibrous structure formation from plant proteins during the extrusion process, meat-like structures will be developed. The project will generate knowledge in the field how the combined effect of multistage treatments change press cakes matrices’ protein quality and especially digestibility with the aim to find measures.
Selection of the combined press cakes native matrices consisting of proteins, carbohydrates, and oils for extrusion and fermentation is at the heart of the project originality because most of the previous research was dealing with the purified protein concentrates and isolates.

Project funding:

Projects funded by the Research Council of Lithuania (RCL), Projects carried out by researchers’ teams

Project results:

Research of bioprocess of the combined press cakes matrices biological value, antinutritional factors, and technological parameters.
Modeling of high moisture extrusion cooking (HMEC) process for the combined press cakes matrices.
High moisture extrusion cooking (HMEC) process for the combined matrices quality, structure, technological and functional properties.
Combined multistage bio-extrusion treatment for press cakes matrices nutritional parameters, sensory and digestibility including metabolites analysis.

Period of project implementation: 2022-04-01 - 2025-03-31

Project coordinator: Kaunas University of Technology

Per Ertbjerg

2022 - 2025

Food Institute, Technology Research Laboratory