Table 1. Formation of low-moisture extruded meat analog with different SCGs
1)
content
SCGs content (%)
ISP
2)
WG
3)
CS
4)
0
50
40
10
5
47.5
38
9.5
10
45
36
9
SCGs, spent coffee grounds.
ISP, isolated soy protein.
WG, wheat gluten.
CS, corn starch.