Effects of pectin and avocado oil in the production of meat analogues obtained by high moisture extrusion and their physicochemical characterization

Abstract

The growing demand for plant-based protein foods that meet nutritional needs and are also palatable to consumers has given way to meat analogues. This research studied their preparation by texturing isolated soy protein by high moisture extrusion cooking, supplemented with avocado oil and pectin as a binder. Operational conditions for the extrusion process that favored the formation of fibrous structures were determined. The extruded samples were subjected to a proximate chemical analysis that reported values of approximately 55% moisture and 27% protein. Avocado oil allowed for a more tender and juicy product, and did not interfere with the formation of fibrous structures. Scanning electron microscopy and Raman spectroscopy analyses showed that analogues with 4% pectin by weight presented a more pronounced fibrous structure and the best chewing characteristic as determined by the profile obtained in a texture analyzer.