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.