Yuliarti, O., Theng, A. H. P., Chiang, J. H., Ong, D. S. M., Tarique, M., Alam, M. Z., Rasul, S., & Kamal-Eldin, A. (2025). Unlocking the potential of insoluble date fruit (Phoenix dactylifera L.) fibres in extruded soy protein-based meat analogues. International Journal of Biological Macromolecules, 330, 147991. https://doi.org/10.1016/j.ijbiomac.2025.147991
Abstract:
This study explored the potential of date fruit fibre (DF) in high-moisture extrusion of soy protein isolate (SPI)-based meat analogues (HMMAs). Five different DF concentrations were used: 0, 5, 10, 20, and 30 % w/w. While the degree of texturisation was not affected, DF markedly influenced the extrudates' textural properties. At <10 % DF, the extrudates were softened, whereas at >10 % DF, the hardness increased, resulting from a more compact protein arrangement during gel formation. Results showed that DF promoted a more organised and tightly bound protein gel network, imparting strain-hardening behaviour. Microstructural analysis revealed that DF acted as a filler by occupying voids and bridging the SPI gel network, thereby enhancing elasticity. Thermal stability decreased at moderate levels (10–20 % DF) and remained similar to that of the control (0 %), at higher inclusion (30 %), consistent with textural and rheological outcomes. DF addition also reduced the extrudate brittleness and contributed to a desirable brown and reddish, meat-like appearance. These findings offer valuable insights into texture modulation and product development for plant-based meat substitutes.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the United Arab Emirates University, UAE - Start-up Research Grant
Grant Reference no. : G00004560