Data

Low Moisture Extrusion Dataset for Six Plant Protein Isolates and Binary Blends in Textured Vegetable Protein (TVP) Production

Name: Low Moisture Extrusion Dataset for Six Plant Protein Isolates and Binary Blends in Textured Vegetable Protein (TVP) Production
Published: 2026-02-17

Commonwealth Scientific and Industrial Research Organisation

Pennells, Jordan ; Glenn, Daniel ; Unthank, Daryl ; Ying, Danyang ; Patel, Hetvi

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ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2FANDS&rft_id=info:doi10.25919/n3kf-0q55&rft.title=Low Moisture Extrusion Dataset for Six Plant Protein Isolates and Binary Blends in Textured Vegetable Protein (TVP) Production&rft.identifier=https://doi.org/10.25919/n3kf-0q55&rft.publisher=Commonwealth Scientific and Industrial Research Organisation&rft.description=This collection contains experimental data generated from a comparative study of six commercially relevant plant protein ingredients (soy, pea, chickpea, faba bean, lentil, and mung bean) processed via low moisture extrusion for dry textured vegetable protein (TVP) production.\n\nThe dataset includes ingredient characterisation (RVA pasting behaviour, colour, water absorption capacity), extrusion process conditions (feed rate, screw speed, water flowrate, in-barrel moisture content), and extrudate properties (bulk and apparent density, expansion ratio, porosity, water holding capacity, colour, and texture).\n\nBinary 50:50 protein blends were also evaluated across multiple moisture levels to examine formulation–process interactions.\n\nThe data were produced to support systematic comparison of protein-specific extrusion behaviour and to inform formulation-specific process optimisation strategies in plant-based meat analogue development. The dataset enables reuse for comparative analysis, modelling, meta-analysis, and process optimisation studies in food extrusion research.\nLineage: Data were generated through pilot-scale twin-screw extrusion trials conducted at the CSIRO Food Innovation Centre (Werribee, Victoria, Australia) using a Clextral Evolum 32 co-rotating twin-screw extruder.\n\nSix commercial protein ingredients were first evaluated individually to determine feasible and stable extrusion conditions capable of producing acceptable dry TVP structures. Processing parameters (feed rate, screw speed, water flowrate, barrel temperature profile) were adjusted per protein to define protein-specific processing windows.\n\nSubsequently, 50:50 binary blends were extruded across a controlled range of in-barrel moisture contents under a standardised temperature profile.\n\nIngredient characterisation included:\n\nRapid Visco Analysis (RVA) pasting properties\n\nWater absorption capacity (centrifugation method)\n\nColour (CIELAB measurements)\n\nExtrudate characterisation included:\n\nBulk, apparent, and true density\n\nPorosity (derived from density measurements)\n\nExpansion ratio\n\nWater holding capacity\n\nTexture profile analysis (double compression test)\n\nReplicates were performed for ingredient and extrudate measurements as described in the associated publication.\n\nThis collection corresponds to the dataset supporting the manuscript:\n“Blending plant proteins for low moisture extrusion: implications for formulation-specific process optimisation.”&rft.creator=Pennells, Jordan &rft.creator=Glenn, Daniel &rft.creator=Unthank, Daryl &rft.creator=Ying, Danyang &rft.creator=Patel, Hetvi &rft.date=2026&rft.edition=v1&rft_rights=Creative Commons Attribution Noncommercial-Share Alike 4.0 Licence https://creativecommons.org/licenses/by-nc-sa/4.0/&rft_rights=Data is accessible online and may be reused in accordance with licence conditions&rft_rights=All Rights (including copyright) CSIRO 2026.&rft_subject=Low moisture extrusion&rft_subject=Textured vegetable protein&rft_subject=TVP&rft_subject=Plant proteins&rft_subject=Protein blends&rft_subject=Soy protein isolate&rft_subject=Pea protein&rft_subject=Chickpea protein&rft_subject=Faba bean protein&rft_subject=Lentil protein&rft_subject=Mung bean protein&rft_subject=Food extrusion&rft_subject=Process optimisation&rft_subject=Plant-based meat&rft_subject=Extrudate structure&rft_subject=Water holding capacity&rft_subject=Expansion ratio&rft_subject=Twin-screw extrusion&rft_subject=Food sciences not elsewhere classified&rft_subject=Food sciences&rft_subject=AGRICULTURAL, VETERINARY AND FOOD SCIENCES&rft_subject=Food engineering&rft_subject=Chemical engineering&rft_subject=ENGINEERING&rft.type=dataset&rft.language=English Access the data

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https://creativecommons.org/licenses/by-nc-sa/4.0/

Data is accessible online and may be reused in accordance with licence conditions

All Rights (including copyright) CSIRO 2026.

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Brief description

This collection contains experimental data generated from a comparative study of six commercially relevant plant protein ingredients (soy, pea, chickpea, faba bean, lentil, and mung bean) processed via low moisture extrusion for dry textured vegetable protein (TVP) production.

The dataset includes ingredient characterisation (RVA pasting behaviour, colour, water absorption capacity), extrusion process conditions (feed rate, screw speed, water flowrate, in-barrel moisture content), and extrudate properties (bulk and apparent density, expansion ratio, porosity, water holding capacity, colour, and texture).

Binary 50:50 protein blends were also evaluated across multiple moisture levels to examine formulation–process interactions.

The data were produced to support systematic comparison of protein-specific extrusion behaviour and to inform formulation-specific process optimisation strategies in plant-based meat analogue development. The dataset enables reuse for comparative analysis, modelling, meta-analysis, and process optimisation studies in food extrusion research.
Lineage: Data were generated through pilot-scale twin-screw extrusion trials conducted at the CSIRO Food Innovation Centre (Werribee, Victoria, Australia) using a Clextral Evolum 32 co-rotating twin-screw extruder.

Six commercial protein ingredients were first evaluated individually to determine feasible and stable extrusion conditions capable of producing acceptable dry TVP structures. Processing parameters (feed rate, screw speed, water flowrate, barrel temperature profile) were adjusted per protein to define protein-specific processing windows.

Subsequently, 50:50 binary blends were extruded across a controlled range of in-barrel moisture contents under a standardised temperature profile.

Ingredient characterisation included:

Rapid Visco Analysis (RVA) pasting properties

Water absorption capacity (centrifugation method)

Colour (CIELAB measurements)

Extrudate characterisation included:

Bulk, apparent, and true density

Porosity (derived from density measurements)

Expansion ratio

Water holding capacity

Texture profile analysis (double compression test)

Replicates were performed for ingredient and extrudate measurements as described in the associated publication.

This collection corresponds to the dataset supporting the manuscript:
“Blending plant proteins for low moisture extrusion: implications for formulation-specific process optimisation.”

Available: 2026-02-17

Data time period: 2023-09-11 to 2024-01-26

This dataset is part of a larger collection

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DOI : 10.25919/N3KF-0Q55
Handle : 102.100.100/713111
URL : data.csiro.au/collection/csiro:73387