Effect of Wheat Gluten on The Quality Attributes of Plant-Based Meat Analogue Formulated with Pea, Soy and Pumpkin Seed Flours

Abstract

This study explores the effect of wheat gluten on the quality attributes of plant-based meat analogues (PBMAs) formulated with pea, soy, and pumpkin seed flours. PBMAs were developed with varying gluten levels (0–40 parts), and analyzed for moisture, protein, fat, fiber, ash content, pH, cooking loss, water holding capacity (WHC), swelling capacity (SC), and sensory attributes. WHC is defined as the maximum amount of water a given quantity of material can retain, making it a critical quality attribute associated with freshness and the proteins' ability to form a cohesive gel network. SC is the volume occupied by a known weight of a food after it has absorbed water and reached equilibrium without dissolution. Protein content significantly (p<0.05) increased with higher gluten levels, from 33.95% in the control to 55.28% in the highest gluten formulation (p<0.05). Fat content decreased from 28.00% to 6.36% (p<0.05), and cooking loss reduced from 7.3% to 3.14% (p<0.05). The WHC increased from 73.25% to 92.00% (p<0.05), and swelling capacity increased from 0.5123 to 2.8680 (p<0.05). Sensory evaluations (texture and flavor) showed that a moderate gluten concentration (20 parts) optimized sensory parameters by balancing texture, flavor, and overall acceptance. These findings suggest that wheat gluten enhances both the functional and sensory qualities of PBMAs, improving their potential as sustainable meat alternatives.