Textural properties of plant-based meat analogue extrudates enriched with pineapple processing by-product powder
Vivian Lu, Mohsen Gavahian, Jenshinn Lin
Abstract
Abstract In this study, a response surface methodology with a central composite design was employed to optimise the processing parameters of pineapple pomace powder replacement for soy protein isolate (5, 10, 15 % by peel pomace; 10, 15, 20 % by edible pomace), water feed flow (55, 60, 65 %), screw speed (30, 40, 50 rpm), and barrel temperature (120, 130, 140 °C), respectively. Extrudates obtained value-added stable textured vegetable proteins with expansion ratios (ERs) of 0.92–1.06, suggesting efficient fibre and protein alignment within the matrix. The water absorption index (WAI) was optimised at 150.39 %, achieving properties that closely resemble the water-holding capacity of freeze-dried chicken meat. Findings included pineapple pomace powder enhancing ER, WAI, and the degree of texturisation, making the plant-based product resemble animal-based meat more tightly. This approach utilised moderately productive equipment to transform post-harvest by-products into meat analogues, contributing to sustainable agricultural practices and innovative food processing through optimisation methodologies.