Investigating the fibrous structure formation of chickpea protein concentrate during high-moisture extrusion processing

This study aimed to demonstrate the key operational factors influencing the mechanical and sensory properties of chickpea protein concentrate (70%) during fibrous structure formation in high-moisture extrusion processing. Creating fibrous structures from plant proteins is often unpredictable and relies on trial and error. To achieve more thorough understanding on this matter, this study used experimental design including validation to model the relationship between selected extrusion variables (melt temperature, water feed, and screw speed) and measured extrudate characteristics including mechanical properties, photos, tactile and mouthfeel sensory properties, and colour values. Additionally, statistical analysis including principal component analysis were employed to visualise and summarise the results. In general, the results showed that increasing melt temperature had a major role in successful structurisation, while increasing water content clearly reduced it. Additionally, increasing screw speed positively influenced structure formation, although to a lesser degree, particularly under conditions of high water content. Under high water content, medium screw speed was often preferable. The findings of this study offer important insights into identifying appropriate extrusion conditions for the successful structuring of plant-based meat analogues and highlight the potential of chickpea protein as an alternative to meat.