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.

Ferawati Ferawati,Cecilia Ahlström,Mohammed Hefni,Karolina Östbring,Cornelia Witthöft,Izalin Zahari,Malin Barman

doi:10.3390/foods10040843

Ferawati Ferawati, Cecilia Ahlström + Show 5 more

Open Access

https://doi.org/10.3390/foods10040843

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Abstract

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

Highlights

High consumption of resource-intensive foods, such as animal-based products, is associated with high greenhouse gas emissions, placing a heavy burden on the food system [1]
The fat content of Yellow pea isolate commercial (YPI-com) and FBI-local was negligible, whereas YPI-local and Faba bean concentrate commercial (FBC-com) had a fat content around 3% wb (Table 1)
Commercial faba bean concentrate (FBC-com) had the lowest protein content of all samples (56% wb), while local faba bean isolate (FBI-local) had the highest (88% wb) (Table 1). This was because FBC-com was produced using a dry fractionation technique that gave lower protein purity than the wet protein isolation technique [31] used for the local pulses and the commercial yellow pea protein isolate (YPI-com)

Summary

Introduction

High consumption of resource-intensive foods, such as animal-based products, is associated with high greenhouse gas emissions, placing a heavy burden on the food system [1]. High-moisture extrusion (HME) can create a product with a fibrous meat-like structure, known as a high-moisture meat analogue (HMMA), from plant protein raw materials [7,8]. Empirical evidence suggests that there is a critical limit for protein concentration in the raw material, with protein concentrations below the limit severely affecting the possibility of creating a fibrous texture in the extrudate. This critical limit is reported to be around 50%, which means that protein concentrates or isolates (50–90% protein content) are needed for formation of the layered fibrous structure in HMMAs [10,11]

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