Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the...