Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Abstract

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

“…Extrusion modifies the crude protein distribution but does not alter its content [ 56 ]. The non-significant variation in the protein content is in accordance with previous studies [ 57 , 58 ]. The increasing temperature promotes protein unfolding, leading to protein re-association [ 59 ].…”

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

“…These structural changes may increase exposure of hydrophilic groups, in turn increasing the ability to hold water. WHC is an important functional property in food formulation, due to the effect on the texture of the final product [ 37 ].…”

“…Calcium ions have previously been found to play an essential role in forming a fibrous layered texture in a meat analogue from caseinate mixture, whereas a sodium caseinate mixture did not result in any fibrous structure [ 40 ]. Formation of fibrous structure in that study was attributed to the presence of divalent calcium ions causing stronger interactions between the caseinate micelles, resulting in aggregation and better texturization of the meat analogue [ 37 ]. Thus, it appears that disulphide bonds are not the only important factor in the formation of the fibrous structure during extrusion, and that there is also a contribution from ionic bonds.…”

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

“…In recent years, soy protein isolate (SPI) have received special attention due to their availability, well balanced amino-acid composition, health benefits, and ability to improve texture properties and retain water in food products [ 9 ]. SPI is a complex mixture of proteins, mostly globulins with numerous applications in meat analogues products [ 10 ], gluten-free foods, and cereal-based products [ 11 ]. SPI addition can improve the nutritional qualities, digestibility properties, and other characteristics of banana pasta [ 12 ] and rice dough [ 13 ].…”