Influence of cellulose and pectin on anisotropic texture of high‐moisture meat analogue from soy protein isolate

Summary The effect of addition of cellulose (insoluble fibre), either with small or large particle size, pectin (soluble fibre), and combined cellulose and pectin (mimic and intact forms) on the textural anisotropy of soy protein isolate (SPI) high‐moisture meat analogue (HMMA) was investigated. Pure soy protein HMMA exhibited a dense and thick protein‐layered structure. Its texture was not affected upon adding cellulose. In contrast, the addition of pectin led to a softer texture that was susceptible to rupture. The HMMA showed improved textural anisotropy and integrity when incorporating the combined cellulose and pectin. Such an effect was more pronounced for the intact fibre form due to its higher water absorption capacity compared to that of the mimic one. Hence, the protein matrix was entrapped with swollen particles, leading to a significant reduction in extrusion pressure and a marked increase in its textural anisotropy. These findings highlight the advantages of combining insoluble and soluble fibres to produce HMMA with improved fibrous texture.