Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties

In response to the growing demand for plant-based meat alternatives, this study explores the impact of incorporating wheat gluten (WG) into soy protein isolate (SPI) on both the proximate and functional properties of protein blends. The research also examines the effects of high moisture extrusion processing, varying feed moisture levels (60%, 65%, and 70%), and WG-SPI blends on extruder response, as well as the textural, rheological, and solubility characteristics of the resulting extruded meat analogues. Moreover, the prime objective was to gain insights into the impact of using HMMA made at different ratios and feed moisture levels on plant-based burgers. As the WG incorporation level increased in SPI, the RVA viscosity, water absorption, and oil absorption capacities, and foaming stability exhibited a decrease while foaming capacity increased. As feed moisture and WG incorporation levels in SPI increased, the system parameters, rheological, and textural parameters of high moisture extruded meat analogs decreased. WG25-SPI75 showed the highest degree of texturization or sulfide bonds, and its extruded meat analogues at 60% feed moisture level burger patties resemble a similar textural to a chicken burger patty. This study is pivotal in understanding how wheat gluten in SPIs and feeding moisture level influence the textural and rheology properties of HMMA.