Textured Vegetable Protein Research Articles

Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

Currently, active research is being focused on the development of future foods that can replace conventional meat. Meat analogues have been drawing considerable attention as possible alternatives to meat. In this study, the possibility of using rice protein isolate (RPI) to create meat analogues was investigated. Therefore, novel textured rice proteins (TRPs), which are meat analogues, were prepared from RPI and soy protein isolate (SPI) as primary raw materials by blending RPI and SPI at ratios approximately 25:75, 50:50, 75:25, and 100:0 (w/w). Meanwhile, corn starch and wheat gluten, minor ingredients, were added at 29% and 13% (w/w) of the total weight of the all ingredients, respectively, in all samples. Low-moisture extrusion cooking process using a twin-screw extruder was used for manufacturing TRPs. An analysis of physico-chemical characteristics showed that RPI replacement decreased specific mechanical energy, porosity, and water absorption capacity of the meat analogues. However, meat analogues made from combinations of RPI and SPI had better nutritional quality than commercial one, whose main ingredient is SPI without the addition of RPI and displayed desirable results pertaining to their soluble matter content during rehydration. Consequently, RPI exhibits potential to partially replace SPI in the manufacture of meat analogues.

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System.

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

With an increasing consumer interest in meat analog products, various imitation products have been developed. Among conventional meat products, jerky-type foods are rich in proteins and exhibit a long shelf-life owing to their low water activity (<0.90). Restructured jerky is advantageous because it can be easily processed into uniform products. This study investigated the physicochemical and thermal properties of drying-induced restructured jerky analogs prepared by combining textured vegetable protein (TVP) and edible insect protein (EIP) in the following ratios: 100/0, 80/20, 60/40, 40/60, 20/80, and 0/100% (w/w), as well as the interactions between EIP and TVP. Furthermore, qualitative characteristics, color, pH, moisture content, water activity, shear force, and rehydration capacity of the analogs were investigated. In conclusion, restructured jerky analogs developed by combining TVP and EIP may provide a tender dried food with high nutritional value.

Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties.

Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9–9.4% and 5.8–11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p&lt;0.05) higher fat and crude fibre contents. There was no significant (p&lt;0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.

White Paper - Plant Based Meat - Texturizing Plant Proteins

FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron). A growing world population will require in 2050 about twice more food, produced on twice less arable land. Meat production is seen as less sustainable with negatives impacts on animal welfare. There is a search for alternative proteins to replace part of the animal proteins that are currently used in abundance in the diet of most developed and affluent countries. Good digestible proteins may be a limiting factor in the future. Protein is an important part of the human diet, and the Essential Amino Acids (EAA) (histidine, isoleucine, leucine, lysine, methionine (+cystine), phenylalanine (+tyrosine), threonine, tryptophan and valine), which cannot be synthesized de novo, need to be supplied through the diet. The FAO recommends that amino acids be treated as individual nutrients and that adjustments for digestibility be made when designing dietary guidelines or evaluating actual diets (Food and Agriculture Organization of the United Nations (FAO), 2013). Animal protein contains more EAA, and is of slightly higher human intestinal digestibility, than most plant-based proteins. To meet the 2050 challenge of feeding a rapidly growing human population, it is essential to carefully consider how to produce enough protein. To help consumers reduce their meat consumption, several strategies have been developed: One strategy is encouragement of ‘meatless days’ or smaller portion sizes. As a second strategy, meat in a meal can be replaced by the consumption of vegetables, beans, pulses, and/or nuts. In processed meat products, it can be replaced by using plant-based meat extenders as well [1]. Meat extenders are plant-based ingredients that act as fillers in processed meats. By doing so, the actual meat content in the product is lowered, leading to reduced meat intake. A third strategy is based on the development of structured vegetable protein products. Examples of traditionally structured products are tofu and tempeh, which are produced and consumed in East Asia for centuries. The consumer acceptance of these products is, however, lower in Western countries. Therefore, another category of structured products has emerged, referred to as meat analogues. Meat analogues are products that can replace meat in its functionality, being similar in product properties/sensory attributes, and that can also be prepared by consumers as if they were meat. The resemblance of these products to meat, in terms of texture, taste, appearance, and smell, is important for consumers that currently mostly choose meat [2]. At the moment a large number of textured vegetable proteins have already entered the market as meat analogues and substitutes. Textured structures based on soy proteins were one of the first to enter the market. At the moment there are textured vegetable proteins based on (mixtures of) pea, wheat, carrot, sunflower, onion etc. The main issue with vegetable based alternative proteins are the texture and taste of the final products. Producing steak like structures is possible with textured proteins. Most off flavours can be masked by spices and taste ingredients. In this white paper the current state of the art of the technical production processes of plant- based proteins, with special focus on the texturizing processes, will be described. This will include the established techniques that have been operated on commercial scale, and novel techniques that are less mature.

Life cycle assessment of burger patties produced with extruded meat substitutes

Extruded meat substitutes, due to their high protein content, meat-like texture and meat processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion of plant-based proteins can be performed by two technologies: high moisture extrudates (HME) and low moisture texturized vegetable proteins (TVP). The largest difference between the technologies relates to the moisture content prevailing inside the extrusion barrel. The extrusion processes also vary in their throughput, and yields. Life cycle assessment (LCA) was performed to compare the environmental performance of the two extrusion technologies applied to two plant-based raw materials (soymeal and pumpkin seed flour). Additionally, the study compared plant-based burger patties to meat burger patties (beef, pork and chicken). The impact of plant-based burger patties was at least ten-fold lower than meat burger patties. TVP-production exhibited a higher environmental impact compared to HME (20–40% higher depending on the raw material). The best performing plant burger patties were HME-soy-patties, in contrast with the worst-performing plant TVP-soy patties. TVP-pumpkin seed patties presented lower impacts compared to TVP-soy ones.

Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.

Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.

Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150°C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130°C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p < 0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130°C die temperature was the most similarity to commercial meat patty.

Modification of plant proteins for improved functionality: A review.

The market trend towards plant-based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant-based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant-based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant-based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant-based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale-up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de-flavored protein isolates, protein flour, and grits.

Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility

In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable protein (TVP). The extrusion significantly improved the water absorption capacity (from 2.85 to 3.61 g/g) and starch digestibility (from 72.88 to 78.83%). The extrusion also reduced the content of phenolics (from 3.21 to 1.94 mg/g), flavonoids (from 0.52 to 0.29 mg/g), proanthocyanidins (from 12.93 to 9.7 mg/g) and saponins (from 31.35 to 22.02 mg/g). The microstructure examination confirmed the structural transformation of starch granules and their embedded protein matrix as a result of extrusion. Findings of the study indicated that the extruded by-product exhibited favorable functional characteristics, which were comparable to TVP, a widely used meat substitute. Furthermore, the product development study revealed the suitability of this extruded by-product as a meat substitute in patty formulation. The above finding suggests the utility of the black gram by-product as a potential alternative to commercial TVP.

Role of chickpea flour in texturization of extruded pea protein

A growing demand for alternative sources of texturized vegetable protein (TVP) has resulted from various factors including plant allergies, perceived health risks associated with genetically modified organisms (GMO), animal welfare beliefs, and lifestyle choices. Soy and wheat have been the primary ingredients in TVP over the past few decades, but desires for clean label ingredients (especially non-GMO and nonallergenic) have led to demand for alternative plant protein ingredients such as pea protein. To understand the capabilities of pea protein to create meat-like texture with additions of another protein source that also contributes starch, this study focused on extruding pea protein with increasing amounts of chickpea flour (CPF). Six treatments, with inclusions of CPF ranging from 0 to 50%, were processed on a twin-screw extruder to determine the optimal ratio of pea protein isolate to CPF. Bulk density was the greatest with 20% CPF (272g/L) and resulted in the lowest water holding capacity (55.5%). Texture profile analysis (TPA) hardness, springiness, and chewiness showed optimum results for the 10 and 20% CPF (674 to 1024g, 72.1 to 80.7%, 400 to 439, respectively). With no CPF addition, protein interactions created a strong network exhibiting extreme springiness (91.3%). Addition of CPF greater than 20% resulted in a detrimental decrease in hardness by 38 to 84% and chewiness by 73 to 92%.Phase transition analysis and specific mechanical energy data provided a greater understanding of the degree of texturization during extrusion. Inclusion of CPF between 10 and 20% led to the optimum protein to starch ratio, allowing adequate protein texturization and creating product characteristics that could potentially mimic meat. PRACTICAL APPLICATION: Pea protein was mixed with increasing levels of chickpea flour to produce a textured plant protein product using extrusion technology. The ratio of protein to starch can be optimized to target specific textural attributes of textured pea protein to closely mimic different meat products like fish, chicken, or beef. The 10 and 20% chickpea flour treatments produced the highest quality products according to textural attributes.

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THE FORMULATION OF TEXTURED VEGETABLE PROTEIN AND GREEN BEEN FLOUR (Vigna radiata L.) IN MAKING ANALOGUE MEATBALLS

Analog meatballs are one of the vegetarian products made using vegetable ingredients as a source of protein. Vegetable ingredients that can be used as a source of protein are textured vegetable protein and green beans. The aim of this research was to determine the formulation of textured vegetable protein and green bean flour that produced the best physical, chemical and sensory characteristics of analog meatballs. The research using Randomized Blok Design of one factor (formulation of textured vegetable protein and green bean flour) with six level of treatments (0:0, 35:40, 30:45, 25:50, 20:55, 15:60) and 4 replications. Data were analyzed using ANOVA (α = 5%) and if there was an significant different followed by BNJ test (α = 5%). The results showed that the best formulation based on effective index test of textured vegetable protein:green bean flour (30:45) that has moisture content of 56.77%; protein 10.89%; crude fiber of 0.73%; water holding capacity of 50.00%; elasticity level 4.47 Kg force; color 3.92 (slightly pale to near dark); 2.52 aroma (unpleasant); 2.64 flavor (tasted nuts); texture 3.08 (slightly springy); and overall preference is 3.24 (somewhat like). Keywords: analogue meatball, textured vegetable protein, green bean flour.

Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties.

To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37°C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60h after fermentation. Integrity index of fermented TVPs did not change significantly until 24-36h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of B. subtilis. During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based B. subtilis fermented food.

Application of Hyperspectral Imaging and Machine Learning Methods to Detect and Quantify Adulterants in Minced Meats

The effectiveness of hyperspectral imaging (400–1000 nm) was proved as a nondestructive method to detect, classify, and quantify plant- and animal-based adulterants in minced beef and pork. Machine learning techniques were implemented to build classification and prediction models. Samples were first classified into adulterated (1 class) or pure (5 classes). The type of adulterant (6 classes) was then evaluated. Finally, the level of each adulterant was estimated using partial least squares regression. The optimal classification models based on selected wavelengths of test set yielded classification rates of 75–100% and 100% for pure and adulterated samples, respectively. Whereas, the rates were 83–100% depending on adulterant type. Prediction models for adulterant level yielded correlation coefficient, r, and ratio of performance to prediction, RPD, of 0.69(1.41) for beef adulterated with pork and textured vegetable protein (TVP), and 0.93(2.82) for beef adulterated with TVP. Improvement in results may be achieved with larger sample size.

Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X

Abstract. With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog meat or Textured Vegetable Protein (TVP) to replace some of percentage of meat used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life. This research showed that 2% of TVP can replace 7% of meat from the total meat used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with pasteurization application can achieve 45 days of shelf life compare to the existing formula without pasteurization application only only 30 days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%. Keywords: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization DOI: https://doi.org/10.29244/jmpi.2019.6.99

Physicochemical and functional characteristics of plant protein‐based meat analogs

Isolated soy protein (ISP), isolated mung bean protein (IMBP), isolated peanut protein (IPNP), isolated pea protein (IPP), and wheat gluten (WG) were texturized by (50%) intermediate moisture extrusion for comparing product characteristics. High water-holding capacity was observed in ISP- and IPP-based texturized vegetable proteins (TVPs), while high integrity index was exhibited in IPP- and WG-based TVPs. ISP-, IPP-, and WG-based TVPs indicated high textural properties, whereas IMBP- and IPNP-based TVPs presented low rehydration and textural properties. The amounts of sulfur-containing amino acids of ISP, IPP, and WG increased after extrusion. The lowest essential amino acids content was found in WG-based TVP. ISP- and IPP-based TVPs displayed more sponge-like structure than those other proteins. Protein solubility of TVPs was significantly lower than that of their raw materials. Our findings reveal that the desired meat analog with high potential in physicochemical and functional characteristics under intermediate moisture extrusion among TVPs is IPP-based TVP. Practical applications It is well-known that soybean protein and wheat gluten (WG) were widely used for producing a texturized vegetable protein (TVP). However, soybean protein and WG have limitations as food allergen and imbalance of essential amino acids, respectively. Thus, mung bean protein, peanut protein, and pea protein were chosen for this study. From the results, it could be possible to develop a new generation of TVP from pea protein instead of soybean protein and WG for future human diets.

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different manufacturers (Harvest Innovation TSP crumbles and chunks (6), Wenger TSP from concentrate and flour (6), and ADM Textured vegetable protein (18)) were used for this study, and 20 trained panelists took part in the evaluations of their organoleptic quality and acceptability. The swelling ratio ranged from 2.05 for sample BST (ADM Textured Vegetable Protein, PRODUCT CODE 165,109) to 5.39 for BSP (WENGER TSP from Concentrate); the overall mean value was 2.61. There were significant differences (P < 0.05) in acceptability for both soups and sauces. The samples OST and RST from Harvest Innovation Hisolate Texsoy Chunks provided the most acceptable samples of TSP-stew; IST from ADM Textured Vegetable Protein TVP U–105 was the least rated. Sample RST was the best for TSP-soup, and the Harvest Innovation Hisolate Texsoy Crumbles (sample code ASP) and ADM Textured Vegetable Protein TVPU–814 (sample code GSP) were the best for TSP-stew. In conclusion, TSP granules were accepted by the consumers and can be incorporated as meat substitutes in both researched products.