Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.

ABSTRACT: The rising demand for sustainably and ethically produced alternatives to animal protein-rich foods has driven interest in plant-based meat analogues. This study evaluated the potential of lupin flour (LF), protein isolate (LPI), and their blends with soy protein isolate (SPI) to produce high-moisture meat analogues (HMMAs) through extrusion cooking. Six SPI-LF-LPI blends, with protein contents ranging from 64.5% to 80.5%, were extruded under three feed moisture contents (FMC) of 60%, 65%, and 70%. Increasing LF content affected the textural attributes of the HMMAs, reducing their hardness, chewiness, and gumminess. The peak force to cut the HMMAs in longitudinal and transverse directions ranged from 3.3 to 10 N, with the softest textures observed for blends containing relatively higher LF

SUBMITTER: Elhordoy MR 

PROVIDER: S-EPMC12260127 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature