Abstract
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).
Highlights
The Western diet includes a high proportion of products from animal origins, and the high consumption of meat is a subject of various debates on its impact on human health and the environment [1]
Mixtures of hemp protein and soy protein (HPC:soy protein isolate (SPI)) were prepared the same day as the extrusion trials protein and soy protein (HPC:SPI) were prepared the same day as the extrusion trials according to according to the formulations 40:60, 60:40)
The moisture content of all high moisture meat analogues (HMMA) products was analysed to investigate if it corresponded to content of 0% hemp protein concentrate (HPC) (100% SPI) sample differed more (74.38 and 76.06) than the targeted moisture value the target moisture content with the solid and liquid dosing
Summary
The Western diet includes a high proportion of products from animal origins, and the high consumption of meat is a subject of various debates on its impact on human health and the environment [1]. A shift towards a more plant-based diet is suggested to be one possible solution to reduce climate impact and create a healthier lifestyle [3,4]. There is a tremendous market growth in the plant-based food sector, driven by a growing number of consumers adopting a vegan, vegetarian, or flexitarian lifestyle [5]. Plant-based alternative products range from dairy analogues to meat substitutes. The meat substitutes market is still relatively small, but is projected to increase in the future. Europe leads the meat substitutes market globally, with 40% of the total market [5], which is predicted to reach
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