Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products

Abstract

Fat in meat analogues is present in free form; however, in animal tissue it is located within the collagen scaffolds of adipose tissue. The absence of adipose tissue in plant-based meat analogues is partially responsible for some negative textural sensorial properties of these products, including a lack of hardness, chewiness, juiciness, and oil binding. Pea starch, a sustainable and cost-effective gelling agent, provides structure and oil retention at high temperatures. X-ray micro-computed tomography shows that pea starch emulsion gels form a starch network containing oil in pockets, resembling adipocytes. We also determined that addition of chickpea flour reduces oil loss without sacrificing texture, and an optimal 6 % pea starch, 4 % chickpea flour, 40 % oil (7:3 coconut: sunflower oil) gel was fabricated. The thermal behaviour of the emulsion gels are shown replicate that of beef adipose tissue from 5–85°C . The texture profile of lean ground beef can be matched to medium ground beef when emulsion gels are added to achieve the same fat content. Pea starch/chickpea flour-based emulsion gels can effectively replicate the functional properties of beef adipose tissue.