Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking

Summary Ten groups of peanut protein powder ( PPP )–soy protein isolate ( SPI )/wheat gluten ( WG ) mixtures were prepared and extruded under the moisture content of 55%. Extrusion response parameters (specific mechanical energy ( SME ) and die temperature) during the extrusion were determined. Microstructure and textural properties of the extrudates were analysed. Results suggested that blending the PPP with SPI led to a lower SME and a higher die temperature during the extrusion, which led to a smoother and denser structure in the extrudates. While blending the PPP with WG resulted in a higher SME and a constant high die temperature during the extrusion, showing a rougher and looser structure in the extrudates. Compared with WG , SPI played a major role for the texturisation behaviour of PPP ‐ SPI ‐ WG mixtures during high moisture extrusion and for the extrudates. Both SPI and WG are required to improve the textural quality of texturised peanut protein.