Purpose The increasing demand for sustainable and health-focused foods has accelerated research into plant-based meat analogues. This study aims to develop and characterize meat analogue formulations using young jackfruit (Artocarpus heterophyllus) and pea protein isolate (PPI) as primary components. Design/methodology/approach Five formulations (F1–F5) were prepared by varying jackfruit: PPI ratios ((F1: 25% jackfruit +25% pea protein F2: 30% jackfruit +20% pea protein, F3: 35% jackfruit +15% pea F4: 40% jackfruit +10% pea protein, protein F5: 45% jackfruit +5% pea protein), while maintaining constant ice, oil, starch and flavourings. All samples were assessed for: Physicochemical properties, functional composition and nutritional composition. Advanced characterization included: Texture profile analysis, microstructural evaluation via scanning electron microscopy (SEM), sensory evaluation by panellists. Findings Increasing PPI content resulted in higher protein levels and improved textural strength but reduced juiciness and sensory appeal at higher concentrations. Formulation F3 (35% jackfruit, 15% PPI) with protein content 18.43 ± 0.33 (p 0.05) provided the best functional and sensory balance, with enhanced protein, favourable texture, optimal juiciness and superior acceptability. SEM images confirmed improved structural integrity for F3, supporting sensory findings. Originality/value This study demonstrates the feasibility of combining underutilized tropical fruits with sustainable plant proteins to develop nutritious and palatable meat analogues. The approach advances the formulation science of plant-based foods, aligning with global sustainability and nutrition trends.
Setia et al. (Tue,) studied this question.
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