EFFECT OF WHEAT GLUTEN ON THE QUALITY ATTRIBUTES OF PLANT-BASED MEAT ANALOGUE FORMULATED WITH PEA, SOY AND PUMPKIN SEED FLOURS

Abstract

This study aimed to develop a meat analogue incorporating varying concentrations of wheat gluten and to evaluate its sensory and physicochemical attributes to identify the optimal gluten level. The base formulation included pea flour, pumpkin seed flour, soy flour, and water, with soy flour contributing high protein content (39.10%) and essential nutrients. Pea flour and pumpkin seed flour were added for their complementary nutritional benefits and functional properties. Wheat gluten, known for its high protein concentration (75.10%) and ability to enhance texture and binding in meat analogues, was varied in five formulations with concentrations of 0% (Control), 10%, 20%, 30%, and 40%. Response Surface Methodology (DOE, Design Expert 13.0.1.0 software) was employed to optimize the formulation. Sensory evaluations, analyzed using one-way ANOVA at a 5% significance level, revealed that the formulation with 20% wheat gluten (Sample C) was the most preferred based on sensory attributes. Physicochemical analysis of the meat analogue with 20% wheat gluten revealed the following composition on a dry basis: pH 6.51±0.02, moisture 38.212±1.224%, protein 45.6±0.1%, fat 19.6±0.1%, ash 2.7±0.1%, fiber 3.4±0.1%, and carbohydrate 28.6±1.1%. In comparison, the control formulation (without wheat gluten) containing soy flour, pea flour, and pumpkin seed flour had the following composition: pH 6.52±0.045, moisture 38.035±1.5%, protein 33.9±1.2%, fat 28.0±1.1%, ash 4.1±0.6%, fiber 4.1±0.4%, and carbohydrate 29.9±1.1%. The addition of wheat gluten reduced cooking loss, improved water-holding capacity, and enhanced swelling capacity. The findings suggest that incorporating up to 20% wheat gluten, alongside pea flour, pumpkin seed flour, and soy flour, improves the nutritional profile—marked by higher protein and lower fat and carbohydrate levels—while maintaining favorable sensory qualities, making it a promising plant-based meat alternative.