Textural properties of plant-based meat analogue Extrudates enriched with pineapple processing by-product powder

Abstract

This study investigates the impact of incorporating pineapple pomace powders, the fibre-rich by-product of pineapple processing, on the structural properties of meat analogues produced using a pilot-scale extruder. A response surface methodology (RSM) with a central composite design was employed to optimise the processing parameters of pineapple pomace powder replacement for soy protein isolate (5, 10, 15% by peel pomace; 10, 15, 20% by edible pomace), water feed flow (55, 60, 65%), screw speed (30, 40, 50 rpm), and barrel temperature (120, 130, 140 °C), respectively. The extrudates obtained value-added stable textured vegetable proteins (TVP) with expansion ratios (ER) of 0.92 to 1.06, suggesting efficient fibre and protein alignment within the matrix. The water absorption index (WAI) was optimised at 150.39%, achieving properties that closely resemble the water-holding capacity of freeze-dried chicken meat. Findings showed that including pineapple pomace powder enhances ER, WAI, and the degree of texturisation, making the plant-based product resemble animal-based meat more tightly. This approach utilised moderately productive equipment to transform post-harvest by-products into meat analogues, contributing to sustainable agricultural practices and innovative food processing through optimisation methodologies.