Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

Date

2025-02-01

Author

Bulgaru, Viorica
Mazur, Mihail
Netreba, Natalia
Paiu, Sergiu
Dragancea, Veronica
Gurev, Angela
Sturza, Rodica
Şensoy, İlkay
Ghendov-Mosanu, Aliona

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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The purpose of this research was to investigate the 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. The protein sources were analyzed for dry matter, ash, protein, fat, starch, dietary fiber, water holding capacity, granulosity, color parameters (L*, a*, b*, C*, YI), antioxidant activity before and after gastrointestinal in vitro digestion, and amino acid and mineral compositions. The highest dry matter content was determined in hazelnut oil cake and pea protein isolate. For the protein content, maximum values were obtained for the protein isolate and concentrate samples, from 52.80% to 80.50%, followed by hazelnut oil cake and chickpea flour. The water-holding capacity of all plant sources was directly influenced by the values of protein content, dietary fiber, and granulosity. The results obtained after gastrointestinal digestion also showed quite significant antioxidant activity, which is due to the process of hydrolysis and denaturation of plant-based protein sources in the gastrointestinal tract. Major amino acids identified in the analyzed samples were glutamic acid, leucine, arginine, phenylalanine, serine, valine, alanine, and tyrosine from minerals P, Na, Mg, and Ca. Principal component analysis (PCA) was used to illustrate the relationship between physicochemical characteristics, amino acid composition, mineral composition, and antioxidant activity determined in the plant-based materials.

URI

https://hdl.handle.net/11511/113650

Collections

Department of Food Engineering, Article