ABSTRACT Plant‐based meat analogues are gaining attention due to rising environmental concerns and demand for sustainable dietary options. However, achieving desirable texture and structure remains a challenge. This study investigated how varying proportions of soy protein isolate (SPI) and wheat gluten (WG) affect the physicochemical, structural, and sensory properties of high‐moisture extruded meat analogues. SPI and WG were blended in different ratios (0%, 15%, 25%, 40% WG) and processed using a twin‐screw extruder under controlled conditions. Additional ingredients included 7% vegetable oil, 5% pumpkin powder, 3.7% wheat starch, and 0.3% salt to enhance structure, color, and palatability. Physicochemical, textural, microstructural (SEM), and sensory analyses were conducted. Formulations containing 40% WG exhibited superior fibrous texture, hardness, chewiness, and flexibility. SEM analysis showed increasing WG content enhanced fiber density and alignment; however, the ultrastructure (defined here as sub‐micrometer fibrous morphology) remained consistent in type. Protein solubility results suggested that hydrogen bonds, disulfide bridges, and hydrophobic interactions stabilized the network. Combining SPI and WG under high‐moisture extrusion enhances the fibrous characteristics of meat analogues. Optimizing the WG content leads to improved texture and structural integrity, offering a viable strategy for developing consumer‐acceptable, sustainable meat substitutes.
Farrokhi et al. (Fri,) studied this question.