Valorization of Sacha inchi press cake for plant-based meat analogues: Techno-functional properties, nutritional quality, and consumer acceptance

This is the authors' abstract. We don't add key points for this paper.

Protein-rich agro-industrial by-products are increasingly recognized as sustainable raw materials for developing functional ingredients that support the transition toward plant-based foods. In this context, this study investigated the potential of Sacha inchi press cake, a protein-rich by-product of oil extraction, as a functional ingredient in pea protein–wheat gluten-based textured vegetable protein (TVP) burger patties. The developed formulation (TA) was compared with a commercial TVP burger (COM) for nutritional composition, cooking performance, texture and sensory characteristics. TA contained significantly more protein than COM (45.43 vs. 39.99 g/100 g dry basis; p < 0.05) and showed greater fat retention after cooking, which may be associated with greater lipid entrapment within the protein gel network formed during thermal processing. Texture profile analysis indicated a firmer and less elastic structure in TA, potentially reflecting the contribution of retained lipids to matrix resistance to deformation. Despite these instrumental differences and its darker appearance, sensory evaluation ( n = 30) showed no significant differences ( p > 0.05) in overall acceptability among TA, COM, and chicken burger patties. Consumer evaluation ( n = 62) further indicated that perceived quality, safety, and sustainability increased consumer confidence, whereas familiarity with Sacha inchi was the primary driver of purchase intention. Overall, these findings demonstrate that Sacha inchi press cake is a promising upcycled protein ingredient for plant-based meat alternatives, improving nutritional quality and technological performance while maintaining consumer acceptance.