Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study

The demand of plant-based proteins has increased in the last decade due to several factors such as sustainability, nutritional value, health, and cost concerns. This study aims to assess the functional, rheological, and 3D printing performances of pea protein isolate (PPI), fava protein isolate (FPI), and mung bean protein isolate (MPI)-based edible inks to develop plant-based meat analogues. The water and oil absorption capacity and water solubility index of all samples were significantly different (p < 0.05). The storage modulus, loss modulus, yield stress, and gel strength increased for all inks with increasing the protein concentration. The values of loss tangent within the linear viscoelastic region were in the range of 0.21–0.27 for all samples, indicating the elastic behavior of these inks. The flow behavior index for all edible inks was less than 1, confirming the shear-thinning behavior. The sample with a protein-to-water ratio of 1:2.5, exhibited optimal rheological characteristics for all proteins in terms of printing smoothness and design retention post-processing. Specifically, the mung bean protein-based samples exhibited superior characteristics of elasticity, shear thinning behavior, printing performance, frying stability, and textural properties. All these formulations possess the potential to cater to the growing demand in the alternative proteins market.