Low Moisture Extrusion Dataset for Six Plant Protein Isolates and Binary Blends in Textured Vegetable Protein (TVP) Production

This collection contains experimental data generated from a comparative study of six commercially relevant plant protein ingredients (soy, pea, chickpea, faba bean, lentil, and mung bean) processed via low moisture extrusion for dry textured vegetable protein (TVP) production.

The dataset includes ingredient characterisation (RVA pasting behaviour, colour, water absorption capacity), extrusion process conditions (feed rate, screw speed, water flowrate, in-barrel moisture content), and extrudate properties (bulk and apparent density, expansion ratio, porosity, water holding capacity, colour, and texture).

Binary 50:50 protein blends were also evaluated across multiple moisture levels to examine formulation–process interactions.

The data were produced to support systematic comparison of protein-specific extrusion behaviour and to inform formulation-specific process optimisation strategies in plant-based meat analogue development. The dataset enables reuse for comparative analysis, modelling, meta-analysis, and process optimisation studies in food extrusion research.