High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in highe
