Abstract This study investigated the incorporation of air-classified quinoa flour into high moisture extruded meat analogues and its effects on texture, structure, and techno-functional properties. Meat analogues were prepared by blending quinoa flour and pea protein isolate at varying ratios (0–20% w/w). Increasing quinoa flour levels reduced hardness, cohesiveness, and chewiness, accompanied by a transition to a looser, more porous microstructure. SDS-PAGE indicated that legumin’s subunits formed sizeable macromolecules via disulphide bonding while convicilin and vicilin underwent other forms of covalent bonding during high moisture extrusion. FTIR demonstrated a shift towards more disordered protein secondary structures, suggesting weakened protein network formation by quinoa flour addition. Water-holding capacity initially decreased but recovered at higher quinoa flour levels, while oil-holding capacity remained unchanged. These findings suggest that air-classified quinoa flour is a promising ingredient for tailoring the structure and texture of plant-based meat analogues.
Cui et al. (Thu,) studied this question.