High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes

Abstract

In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination with wheat gluten (WG), and chickpea protein concentrate (CPC), were investigated. The results showed that the protein materials exhibited different behaviours during processing and cooking. Mixing HPC with WG resulted in higher texturization than WG alone. HMMA samples in the ratio of 90:10 (HPC:WG) had superior hardness, resilience, chewiness and cutting strength compared to other HMMA in the present study. It was found that the HMMA with higher HPC content had good acceptability in terms of the sensorial attributes, hardness and chewiness. However, when two HMMA from 50:50 (HPC:WG) and 50:50 (HPC:CPC) were compared, both samples exhibited satisfactory sensory properties and reasonable physicochemical and textural properties. Therefore, formulations with 50:50 (HPC:WG) extruded at 65% moisture content (MC) and 700 rpm, and 50:50 (HPC:CPC) extruded at 65% MC and 600 rpm are recommended for the preparation of HMMA with good physico-chemical, textural and sensory properties.