Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers

Abstract

SummaryThis study aimed to assess the physical properties of pea‐based texturised vegetable proteins (TVPs) and TVP function as a meat extender (20%–40% w/w) in beef burgers. TVPs were produced with varying protein blend formulas (PBFs) (70%, 76%, 82% protein on a dry basis), extrusion screw speeds (350–450 r.p.m.) and feed moisture contents (FMCs) (38% and 42%, db). Increasing PBF raised TVP hydration time and integrity index, while FMC and screw speed had no discernable trend on these properties. A select group of TVPs were applied as extenders in beef burgers which were tested for their cooking properties and textural quality. Higher FMC lowered total cooking loss (TCL) for some burgers but overall did not impact burger cooking properties or texture. Increasing the extension level reduced TCL and change in burger diameter (CBD). TVPs produced at the lowest PBF and higher FMC studied had the greatest potential in meat extender applications, as they decreased TCL and CBD while maintaining comparable texture to burgers without TVP addition. These lower protein TVPs with enhanced cooking quality can be economically advantageous for the vegetarian and flexitarian applications of plant‐based extenders.