Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

Currently, active research is being focused on the development of future foods that can replace conventional meat. Meat analogues have been drawing considerable attention as possible alternatives to meat. In this study, the possibility of using rice protein isolate (RPI) to create meat analogues was investigated. Therefore, novel textured rice proteins (TRPs), which are meat analogues, were prepared from RPI and soy protein isolate (SPI) as primary raw materials by blending RPI and SPI at ratios approximately 25:75, 50:50, 75:25, and 100:0 (w/w). Meanwhile, corn starch and wheat gluten, minor ingredients, were added at 29% and 13% (w/w) of the total weight of the all ingredients, respectively, in all samples. Low-moisture extrusion cooking process using a twin-screw extruder was used for manufacturing TRPs. An analysis of physico-chemical characteristics showed that RPI replacement decreased specific mechanical energy, porosity, and water absorption capacity of the meat analogues. However, meat analogues made from combinations of RPI and SPI had better nutritional quality than commercial one, whose main ingredient is SPI without the addition of RPI and displayed desirable results pertaining to their soluble matter content during rehydration. Consequently, RPI exhibits potential to partially replace SPI in the manufacture of meat analogues. • Manufacture of meat analogues from rice protein isolate (RPI) has not been explored yet. • New meat analogues were developed from RPI and soy protein isolate (SPI) via extrusion cooking. • The addition of RPI decreased porosity and water absorption capacity of meat analogues. • The addition of RPI resulted in nutritionally enhanced meat analogues. • RPI can potentially replace a part of SPI in the manufacture of meat analogues.