Performance of composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins to structure hybrid meat analogue
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Performance of composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins to structure hybrid meat analogue
Performance of composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins to structure hybrid meat analogue
Journal Title:
International Journal of Biological Macromolecules
Yuliarti, O., Aljaberi, M. S. G., Tarique, M., Ajith, A., Rasul, S., Chiang, J. H., & Sobti, B. (2025). Performance of composite blends comprising date fruit (Phoenix dactylifera L.) insoluble fibers, pea and wheat proteins to structure hybrid meat analogue. International Journal of Biological Macromolecules, 144077. https://doi.org/10.1016/j.ijbiomac.2025.144077
Abstract:
This study investigates the physicochemical properties of plant-based composites to develop hybrid meat analogue (HMA) patties. The composite comprised five formulations where date insoluble fibers (DF) and potato starch (PS) were varied with different ratios (DF:PS): 0:13 (F1); 2.5:11.5 (F2); 5:8 (F3); 7.5:5.5 (F4) and 10:3 (F5). The results indicated that DF variation significantly influenced HMA patties' water retention, protein content, cooking loss, pH, texture and colour. The HMA moisture content reduced with increasing DF amount in the formulation, due to water retention by DF. Addition of DF also reduced the HMA cooking loss and softened the patty texture. The patty thermal stability decreased with increasing DF amount in the formulation, shown by a gradual decrease in the endothermic peak temperatures. Protein content was enhanced due to additional protein from DF, where the Fourier transform infrared spectra confirmed the presence of protein secondary structure. The patties' meaty colour was more intense with increasing date fiber and was further enhanced by the heating process. The G' increased with increasing DF amount, suggesting DF strengthened the gel network by increasing water retention in the gel matrix and the formation of fiber-fiber network, leading to compacting the patty structure, which was shown clearly in HMA microstructure. These findings highlight DF's potential as a value-added functional ingredient for enhancing the textural and structural attributes of HMAs and expanding the application of DF in food systems.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the United Arab Emirates University, UAE - Startup Research Grants
Grant Reference no. : G00004560