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<p>Meat is a vital protein source, but vegetarians turn to vegan meat substitutes to fulfill their nutritional needs. Seitan, a popular meat alternative, closely mimics the nutritional and sensory properties of meat. Usually seiten is low in fat, carbohydrates, while high in protein content. Apart from wheat, barley and peas are rich sources of protein which make them suitable alternative to be used in meat analogues. At first raw materials (wheat, barley and green peas) were analyzed (compositional analysis), milled/grinded into composite flour using different concentrations of wheat, barley and peas. Composite flour was washed to extract protein and fried to prepare seitan meat analogue (made from composite flours with varying proportions of wheat (80, 70, 60), barley and peas (10, 15, 20 each) and at the end seitan was characterized to access its nutritional and sensorial characteristics. The seitan’s chemical composition ranged from protein (12.46–33.89%), moisture (10.81–48.91%), ash (0.24–1.51%), fat (0.77–1.12%), fiber (0.16–1.83%), and nitrogen-free extract (16.01–72.25%). Treatment (T<sub>0</sub> = Control) showed the highest mineral content, including iron (5.35&#xa0;mg/100&#xa0;g) and sodium (28.06&#xa0;mg/100&#xa0;g). Treatment (T<sub>3</sub> = 60% wheat, 20% barley, 20% peas) exhibited the highest dietary fiber, with 9.28% insoluble and 3.43% soluble fiber, and the best protein quality, reflected in a PDCAAS score of 54.47%. Sensory scores indicated that Treatment (T<sub>1</sub> = 80% wheat, 10% barley, 10% peas) was most preferred, scoring highest in color, texture, flavor, and overall acceptability. Seitan prepared with T<sub>1</sub> was deemed the best formulation. Additionally, T<sub>0</sub> had the highest sodium (28.06&#xa0;mg/100&#xa0;g) and calcium (141.03&#xa0;mg/100&#xa0;g) levels, while T<sub>3</sub> contained the most potassium (399.33&#xa0;mg/100&#xa0;g). Overall, this study highlights seitan as a nutritious meat alternative, providing essential nutrients for a balanced diet and healthy lifestyle.</p>

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Evaluation of nutritional qualities of Seitan meat analogue produce from wheat, barley and peas composite flour

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Nida Muneer,
  • Shabbir Ahmad,
  • Muhammad Sibt-e-Abbas,
  • Muhammad Asif Shehzad,
  • Muhammad Usman,
  • Sadaf Yaqoob,
  • Aisha Umar,
  • Nahaa M. Alotaibi,
  • Artur Banach,
  • Lala Gurbanova,
  • Soumya Ghosh

摘要

Meat is a vital protein source, but vegetarians turn to vegan meat substitutes to fulfill their nutritional needs. Seitan, a popular meat alternative, closely mimics the nutritional and sensory properties of meat. Usually seiten is low in fat, carbohydrates, while high in protein content. Apart from wheat, barley and peas are rich sources of protein which make them suitable alternative to be used in meat analogues. At first raw materials (wheat, barley and green peas) were analyzed (compositional analysis), milled/grinded into composite flour using different concentrations of wheat, barley and peas. Composite flour was washed to extract protein and fried to prepare seitan meat analogue (made from composite flours with varying proportions of wheat (80, 70, 60), barley and peas (10, 15, 20 each) and at the end seitan was characterized to access its nutritional and sensorial characteristics. The seitan’s chemical composition ranged from protein (12.46–33.89%), moisture (10.81–48.91%), ash (0.24–1.51%), fat (0.77–1.12%), fiber (0.16–1.83%), and nitrogen-free extract (16.01–72.25%). Treatment (T0 = Control) showed the highest mineral content, including iron (5.35 mg/100 g) and sodium (28.06 mg/100 g). Treatment (T3 = 60% wheat, 20% barley, 20% peas) exhibited the highest dietary fiber, with 9.28% insoluble and 3.43% soluble fiber, and the best protein quality, reflected in a PDCAAS score of 54.47%. Sensory scores indicated that Treatment (T1 = 80% wheat, 10% barley, 10% peas) was most preferred, scoring highest in color, texture, flavor, and overall acceptability. Seitan prepared with T1 was deemed the best formulation. Additionally, T0 had the highest sodium (28.06 mg/100 g) and calcium (141.03 mg/100 g) levels, while T3 contained the most potassium (399.33 mg/100 g). Overall, this study highlights seitan as a nutritious meat alternative, providing essential nutrients for a balanced diet and healthy lifestyle.