Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs

Abstract The effect of including functional dietary fiber ingredients (FDFI) on the texture and structure of high moisture meat analog (HMMA) was examined in this study. The inclusion of FDFI in this application is hypothesized to act as a label‐friendly texture modifier in HMMA while also boosting the product's dietary fiber content. Two inclusion rates (5% and 10% wt/wt) of four functionally unique FDFI ingredients (pea hull, citrus fiber, hydrocolloid oat bran, and powdered cellulose) were blended with wheat protein isolate. Each unique formulation was processed using a high‐moisture twin‐screw extrusion process at two different screw speeds (200 and 400 rpm). The type of FDFI added affected the mechanical texture attributes (hardness, springiness, cohesiveness, and integrity index) and in‐process behavior (torque and pressure) of the resulting HMMA far more than the inclusion rate or screw speed ( p > 0.05). The type of FDFI ingredient employed also had the largest qualitative effect on the visual appearance of the resulting HMMA. These observed quality changes correlated well with the physicochemical and structure–function properties of the FDFI ingredients, especially with water‐holding and absorption capacities. The incorporation of FDFI is a viable means of modulating HMMA texture and improving the holistic nutrition of these products. Practical Application Adding highly functional, dietary fiber‐rich ingredients to processed foods is a viable strategy for improving the nutritional and textural quality of these foods. The results of this study imply that these fibers can be added to meat analogs at nutritionally relevant rates, and the texture of the resulting product can be tailored based on the functional properties of the ingredients deployed.