Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.

The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.