Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein

Abstract

This study evaluates the physicochemical characteristics of low-moisture meat analog (LMMA) after replacing isolated soybean protein with isolated mung bean protein. Six different mixing ratios (ISP: IMBP) were prepared using feed materials of isolated soy protein (ISP) and isolated mung bean protein (IMBP) −50:0, 40:10, 30:20, 20:30, 10:40, and 0:50. The prepared mixtures were then mixed with wheat gluten (40%), and corn starch (10%). Extrusion process variables evaluated were moisture content of 40%, barrel temperature of 150°C, screw speed of 250 rpm, and feed rate of 100 g/min. We observed a decrease in the expanded structure of the meat analog with an increasing proportion of IMBP; meat-like structures were observed when the proportion of IMBP was between 10 to 20%. With increasing IMBP content, there was a decrease in the water holding capacity and water absorption capacity of the LMMA, while springiness, integrity index, and oil absorption capacity increased. The highest chewiness was obtained at 20% IMBP content. Results of this study indicate the possibility of producing low-moisture meat analog by replacing ISP with an appropriate amount of IMBP.