Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
Research by Gaber et al. (2023) highlights the benefits of combining oat protein with pea protein to create chicken-like meat analogues. Oat protein enhances the texture and water-binding properties of these products, making them more similar to real chicken compared to using only pea protein.
Key Findings:
⦁ Texture: Oat protein improves the fibrous and juicy texture of the extrudates, rendering a texture that is significantly similar to boiled chicken.
⦁ Water and Oil Absorption: Oat protein increases the water absorption capacity and oil absorption capacity, which are crucial for maintaining juiciness and enhancing mouthfeel.
The combination of oat and pea proteins offers a promising approach to developing tasty and nutritious plant-based meat alternatives. Our natural oat protein, made from 100% Swedish oats, is perfectly suited to create meat analogues with excellent texture and fibrousness, without imparting taste.
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Gaber, S. M., Knezevic, D., Saldanha do Carmo, C., Zobel, H., Knutsen, S. H., Sahlstrøm, S., & Dessev, T. (2023). Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates. Applied Sciences, 13(22), 12354.