Refining and Expanding the Use of Low Fat Soy Flour in Twin-Screw Extrusion to Produce High Protein Textured Soy for Food Applications

There exists in the market an unmet demand for soy-based meat analogs to satisfy the North American consumer preferences for the texture and mouth-feel of the meats they grew up eating. Current commercial products derived from solvent extracted soybean flours do not meet market expectations. This project will advance the use of natural process soy flours that retain some (6-8%)oils to deliver great tasting meat analogs. The research will validate the twin-screw extruder for this process. A third purpose is to explore variations in piece size and shape, flour oil and protein contents, and flavors; to assess the process capability and deliver a range of products.