An investigation into the textural profile of cooked 3D-printed plant protein composite formulations using Australian sweet lupin (Lupinus angustifolius) and hemp (Cannabis sativa L.) protein powders

Replicating the textural properties of meat products has been a major challenge for plant-based meat analogues (PBMAs). Three-dimensional (3D) printing is a new area of research investigating novel methods of producing PBMAs that can be formulated to achieve the desired nutritional and textural properties for specific consumers. In this study, commercially available lupin and hemp protein powders were used in formulations, with varying protein content, that were 3D printed into the dimensions of a traditional meat patty, cooked, and then their textural properties were measured. Results showed that formulation with 25 g powder, 75 mL of water, 10 g of oil, and 2 g of xanthan gum yielded the highest chewiness values (lupin = 2.41; hemp = 2.69) among the tested formulations after oven baking. Blending the two plant proteins at a 50:50 ratio and incorporating transglutaminase improved the textural properties of the 3D printed plant protein composite (3DPC) without affecting its cooking loss. The hardness (9.55) and chewiness (5.49) of the transglutaminase 3DPCs were significantly lower ( p < 0.05 ) than that of the commercially available PBMA patties (hardness = 17.92; chewiness = 12.16; which were manufactured using extrusion as a texturisation process) and the beef patties (hardness = 16.81; chewiness = 10.76). This study concludes that while it is possible to 3D print a plant protein composite formulation, the hardness and chewiness are significantly lower than a comparison meat product or a commercial PBMA and that future research could focus on other desirable characteristics, such as juiciness.