Flaxseed press cake in texturized vegetable protein: influences on extrusion and product parameters

Flaxseed press cake (FS) was mixed with pea protein isolate and low-moisture twin-screw-extruded to valorize the oil production side stream as meat analogue. Water content, FS content, barrel temperature, and throughput were varied in a Box-Behnken design to test these factors’ influences on extrusion parameters (pressure, temperature, specific mechanical energy input, measured in-line), lipid oxidation product, acrylamide, and trans-fatty acid formation (by high performance liquid chromatography and (head-space) gas chromatography mass spectrometry), and mechanical properties of the TVPs (Kramer's shear test, density and diameter determination). Three samples (marked as '+ Toco') were extruded under the same conditions but with the addition of a ascorbyl-palmitate-tocopherol mixture (5 ppm of the oil fraction of the raw material mixture). Volatile lipid oxidation products of the texturized vegetable proteins were measured again after 4, 8, and 24 weeks. The data set is divided into data from extrusion experiments and data about the properties of reference products, i.e. meat and commercial minced meat analogues from texturized vegetable protein.