Incorporating air-classified quinoa flour in high moisture extruded meat analogues: instrumental insights
Year: 2025
Type: article
Abstract: This study investigated the incorporation of air-classified quinoa flour (QF) into high moisture extruded meat analogues and its effects on texture, structure, and techno-functional properties. Meat analogues were prepared by blending QF and pea protein (PP) isolate at varying ratios (0%–20% wt/wt). Increasing QF levels reduced hardness, cohesiveness, and chewiness, accompanied by a transition to a looser, more porous microstructure. Sodium dodecyl-sulphate polyacrylamide gel electrophoresis indicated that legumin’s subunits formed sizeable macromolecules via disulphide bonding while convicilin and vicilin underwent other forms of covalent bonding during high moisture extrusion. Fourier transform infrared spectroscopy demonstrated a shift towards more disordered protein secondary structures, suggesting weakened protein network formation by QF addition. Water-holding capacity initially decreased but recovered at higher QF levels, while oil-holding capacity remained unchanged. These findings suggest that air-classified QF is a promising ingredient for tailoring the structure and texture of plant-based meat analogues.
Authors: Hao Cui, Debashree Roy, Siqi Li, Qing Guo, Aiqian Ye
Institutions: Riddet Institute, Massey University, China Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,638
OpenAlex ID: W7161171759