Low moisture texturised protein from sunflower press cake

Summary The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single‐screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross‐linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues. Texturised protein was derived from deoiled sunflower press cake and commercial sunflower protein using low moisture extrusion. The light coloured and significantly expanded extrudates with high water binding capacity could serve as basis for further development of snack products or meat analogues.