Oil seed press cakes in textured vegetable protein - raw material, processing and TVP properties

Press cakes of six different oil seed press cakes (almond, coconut, flaxseed, pumpkin seed, rapeseed, sunflower seed) from seven manufacturers were characterized, mixed with 0 to 75 % of pea protein isolate, and low-moisture extruded in three technical repetitions in pilot scale to produce textured vegetable protein (TVP) suitable for use as minced meat alternative. The raw material characterization comprises fat, protein, moisture, insoluble dietary fiber, and soluble dietary fiber contents, particle size distributions, and water binding capacities. The extrusion process is characterized by torque, product temperature, pressure at the die and specific mechanical energy input (SME). The resulting TVP properties are TVP diameter, sectional expansion index, bulk density, breaking force (Kramer shear test), water binding capacity, parameters from texture profile analysis (hardness, cohesiveness, springiness, gumminess, chewiness, absolute and mass specific, i.e. divided by sample weight), and CIELAB-color values of ground TVP. Furthermore, the dataset contains a table that summarizes the correlations between the different properties and characterization data of commercial reference products (plant-based minced meat alternatives) for comparison. Microscopic images and photos of the TVP can be accessed in an associated repository data set. The data presented here is supplement to a scientific publication.