Development of imitated meat product by utilizing pea and lentil protein isolates

Imitated meat product (nuggets) has been a major influence on vegans since time immemorial. Pea protein isolates (PPIs) and lentil protein isolates (LPIs) are identified as ingredients for their indigenous color, flavor, taste, texture, and functional properties. This study was aimed to investigate the potential use of pea and lentil PI as a meat substitute in nugget preparation to replace meat usage. Chemical characteristics of pea and lentil powder and functional properties of PPI and LPI were determined. Furthermore, the nutritional profile, textural property, and sensory attributes of imitated meat products (nuggets) were compared with chicken-based nuggets. Results showed that functional properties of PPI and LPI were almost similar to each other, and NG(2) (40%PPI: 60%LPI) was selected as the most acceptable nugget with desired nutritional, textural, and sensory attributes. PPI and LPI can be successfully used nutritionally and functionally as valuable substitutes for meat-based nuggets, even in NG(2) (40%PPI: 60%LPI), without significant deterioration of overall acceptability of nuggets. PPI- and LPI-based nuggets could be introduced to the market as a potential marketable non-meat product with indigenous color, flavor, taste, texture, and overall acceptability.

Automated summary

This study investigates the potential use of pea and lentil protein isolates as a meat substitute in nugget preparation, and finds that nuggets with 40% pea protein isolate and 60% lentil protein isolate exhibit desirable nutritional, textural, and sensory attributes.