Unlocking the potential of insoluble date fruit (Phoenix dactylifera L.) fibres in extruded soy protein-based meat analogues
Oni Yuliarti, Alicia Hui Ping Theng, Jie Hong Chiang, Dayna Shu Min Ong, Mohammad Tarique, Muneeba Zubair Alam, Sanaa Rasul, Afaf Kamal‐Eldin
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. • Date fibre (DF) acted as filler, bridging the SPI network and enhancing compactness. • At 10 % DF, HMMAs were softest; higher DF levels increased hardness. • DF addition improved the elasticity and reduced brittleness of HMMAs. • Thermal stability decreased at moderate DF levels (10–20 %) but improved at 30 % DF.