Physico-chemical analysis of plant-based raw materials used in meat analog manufacture

Abstract

Expanding the range of plant-based food products, especially where animal proteins are replaced with plant-based ones, given the negative impact of animal farming on the environment, is of great interest. The purpose of the research was to investigate the physicochemical characteristics of different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), and pea protein isolate (PPI) for their subsequent use in the manufacture of meat analogs. For the performed analyzes, standard methods were used. CPF, despite its high dry matter content (91.60%), has lower protein content (22.05%) and moderate water retention capacity (3.88 g/g). This indicates limited functionality in mimicking meat texture and needs blending with higher protein sources, increasing formulation complexity. Due to its high starch content (35.15%), CPF is suited for extrusion and allows for fibrous textures. HOC had relatively high antioxidant capacity (6.57%), high aromatic aminoacids, and moderate protein content (34.98%). HOC had advantages due to its origin as a by-product of oil production, promising as a functional ingredient in formulations aimed at oxidative stability. The lower essential amino acid profile (85.08 g/kg) of HOC limit its independent use in high-protein products. CPF and HOC offer cost reduction and sustainability but require optimization to match the protein density and sensory appeal of soy- and pea-based ingredients. PPI is ideal for manufacturing high moisture meat analog by extrusion due to its solubility and gel-forming properties. It is characterized by high protein content (76.00%) and high functional properties, including the highest amino acid composition for lysine (45.81 g/kg) and leucine (66.71 g/kg). SPC is characterized by a balanced protein content (52.80%), moderate moisture retention (4.97 g/g), and a strong composition of essential amino acids, particularly lysine (25.81 g/kg). SPC could improve freeze–thaw stability of product. SPI, with the highest protein content (80.50%) and water-holding capacity (5.54 g/g), provides optimal texture and nutrition but may require formulation adjustments to manage its foaming and emulsifying properties. SPI outperforms other analogs in essential amino acid content (251.6 g/kg) and waterholding capacity (5.54 g/g), making it a versatile ingredient for meat analogs. The use of CPF, HOC, PPI, SPC, and SPI as meat analogs offers significant sustainability benefits by reducing the environmental impact associated with traditional meat production.