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Record W7117133504 · doi:10.1016/j.afres.2025.101627

High-moisture extrusion modifies texture and improves nutritional value of sunflower meal-pea protein meat analogues

2025· article· en· W7117133504 on OpenAlex
Minxuan Cai, Aayushi Kadam, James D. House, Filiz Köksel

Why this work is in the frame

A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.

affAt least one author lists a Canadian institution in the pinned OpenAlex snapshot.
fundA Canadian funder is recorded on the work.

Bibliographic record

VenueApplied Food Research · 2025
Typearticle
Languageen
FieldAgricultural and Biological Sciences
TopicProteins in Food Systems
Canadian institutionsUniversity of Manitoba
FundersNatural Sciences and Engineering Research Council of Canada
KeywordsTexture (cosmology)SunflowerExtrusionValue (mathematics)Food storageSunflower oilProcessed meat

Abstract

fetched live from OpenAlex

Incorporating protein-rich food industry by-products, such as sunflower meal (SFM), into foods aligns with the United Nations Sustainable Development Goals by promoting environmentally less resource-intensive food alternatives for a more secure food future. In this study, SFM and pea protein isolate (PPI) were selected for high-moisture meat analogue (HMMA) production due to their complementary amino acid profiles, low-cost, and relatively low allergenicity compared to common plant proteins like soy and wheat. HMMAs made from two blends of expeller-pressed SFM and PPI (40:60 and 50:50, w/w) were extrusion cooked at two different feed moisture contents (FMC) (48 % and 58 %, w.b.) and three different extruder barrel temperature profiles (60–80–115–125 °C, 80–100–125–135 °C, and 100–120–135–145 °C). The physical (texture and color) and nutritional (protein quality and anti-nutritional factors) quality of the resulting HMMAs were examined. While all HMMAs studied were harder and darker than cooked chicken, they became softer and lighter in color as FMC increased, and extrusion temperature decreased. Overall, all HMMAs studied had comparable protein quality to cooked chicken and beef, with 70–74 % (d.b.) protein content and 86–89 % in-vitro protein digestibility, with tryptophan being the first limiting amino acid. Moreover, extrusion processing significantly ( p < 0.05) reduced the levels of anti-nutritional compounds including phytic acid, trypsin inhibitors, and chlorogenic acid. These findings highlight SFM’s potential as a novel protein source in meat analogue formulations, demonstrating a sustainable way to add value to an underutilized by-product in the food industry.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

Full frame distilled prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.

metaresearch head score (Codex)0.001
metaresearch head score (Gemma)0.000
Version: codex-gemma-dda1882f352aValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Bench or experimental · Consensus signal: Bench or experimental
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.067
Threshold uncertainty score0.323

Codex and Gemma teacher scores by category

CategoryCodexGemma
Metaresearch0.0010.000
Meta-epidemiology (narrow)0.0000.000
Meta-epidemiology (broad)0.0000.000
Bibliometrics0.0000.001
Science and technology studies0.0000.000
Scholarly communication0.0000.000
Open science0.0000.000
Research integrity0.0000.001
Insufficient payload (model declined to judge)0.0000.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.037
GPT teacher head0.284
Teacher spread0.247 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it