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<p>The increasing demand for sustainable and nutritious alternatives to conventional meat has encouraged the development of plant-based meat analogs. This study formulated patties from young jackfruit <i>(Artocarpus heterophyllus)</i> and mung bean protein isolate (MBPI; <i>Vigna radiata L.</i>) and evaluated their physicochemical, functional, and sensory properties. Five formulations (F1–F5) with jackfruit-to-MBPI ratios ranging from 50:50 to 90:10 were prepared. Analyses included proximate composition, anti-nutritional factors, and functional properties such as water-holding capacity, cooking loss, color, texture profile analysis (TPA), pH, microstructural examination (SEM) and sensory evaluation. The protein content was highest in F1 (31.42 ± 0.60%), while F5 showed the greatest moisture (68.15 ± 0.55%) and fiber (3.21 ± 0.22%). Water-holding capacity ranged from 74.29% (F3) to 80.67% (F5), and pH varied between 5.62 and 6.70. Sensory assessment on a 9-point hedonic scale indicated that F2 achieved the highest acceptability in appearance, texture, and overall taste. Overall, the integration of jackfruit and MBPI produced nutritionally rich patties with desirable functional and sensory characteristics, underscoring their potential as sustainable plant-based meat alternatives.</p>

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Development of a plant-based meat alternative using mung bean protein and jackfruit: formulation and quality evaluation

  • 期刊论文

  • 发表日期：

    2025年12月9日

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  • Gaurvi Sood,
  • Jasleen Kaur

摘要

The increasing demand for sustainable and nutritious alternatives to conventional meat has encouraged the development of plant-based meat analogs. This study formulated patties from young jackfruit (Artocarpus heterophyllus) and mung bean protein isolate (MBPI; Vigna radiata L.) and evaluated their physicochemical, functional, and sensory properties. Five formulations (F1–F5) with jackfruit-to-MBPI ratios ranging from 50:50 to 90:10 were prepared. Analyses included proximate composition, anti-nutritional factors, and functional properties such as water-holding capacity, cooking loss, color, texture profile analysis (TPA), pH, microstructural examination (SEM) and sensory evaluation. The protein content was highest in F1 (31.42 ± 0.60%), while F5 showed the greatest moisture (68.15 ± 0.55%) and fiber (3.21 ± 0.22%). Water-holding capacity ranged from 74.29% (F3) to 80.67% (F5), and pH varied between 5.62 and 6.70. Sensory assessment on a 9-point hedonic scale indicated that F2 achieved the highest acceptability in appearance, texture, and overall taste. Overall, the integration of jackfruit and MBPI produced nutritionally rich patties with desirable functional and sensory characteristics, underscoring their potential as sustainable plant-based meat alternatives.