Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites

The study was designed to supersede chicken meat protein with Indian plant based pulse proteins. Pulse protein concentrates were extracted via alkaline/isoelectric precipitation from Vigna radiate (green gram), Macrotyloma uniflorum (horse gram), Vigna unguiculata (cowpea) and Lathyrus aphaca (yellow pea). Results revealed that the protein content of pulse protein concentrates ranged from 79 to 87%. The protein concentrates of green gram and yellow pea showed highest lightness (L*) compared to cowpea and horse gram based proteins. The color properties of protein concentrates were significantly different (p < 0.05). The more is fibrous raw materials; lower will be the hardness of meat analogues. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness and overall acceptability and no significant difference was reported among the two (p > 0.05). The L* and b* values of T1 were more consistent with control compared to other two. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to the control. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water and rehydrated mushrooms showed a positive imfact on sensory and textural attributes. These results suggest that the composite pulse protein concentrates with T1 formulation was more acceptable having the potential to mimic conventional chicken meatballs.