Comprehensive Characterization of Soy Protein, Cowpea, Moth Bean and Wheat Gluten as Functional Ingredients for the Development of Plant-Based Extruded Meat Analogues

¹ Ph.D Research Scholar, Department of Food Engineering, CFT, VNMKV, Parbhani (MS), India, 431402
² Associate Professor, Department of Food Engineering, CFT, VNMKV, Parbhani (MS), India, 431402
³ Professor and head, Department of Food Engineering, CFT, VNMKV, Parbhani (MS), India, 431402

^* Corresponding Author: gswaroopa12@gmail.com

Abstract

The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design. Achieving a meat-like texture depends on the physicochemical and functional properties of the ingredients, which directly affect extrusion behavior and final product quality. This study aimed to evaluate the characteristics of various protein-rich plant-based raw materials are soy protein isolate (SPI), defatted soy flour (DFS), cowpea flour (CPF), moth bean flour (MBF), and wheat gluten (WG) for their suitability in meat analog production. The materials were analyzed for proximate composition (moisture, carbohydrate, protein, fat, ash, and dietary fiber), bulk density, water and oil absorption capacity, solubility indices, particle size distribution, and viscosity. The results provide valuable insights for optimizing raw material selection and processing conditions to improve extrusion performance and enhance the texture and quality of plant-based meat analogs.