Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

A new generation of plant-based texturized meat analogues attempts to boost the consumption dietary fiber. In present study, oat fiber concentrate (OFC) and pea protein isolate (PPI) were combined (30:70; 50:50; 70:30) processed with high-moisture extrusion (long cooling die temperature [LCDT]: 40, 60 80 °C; screw speed [SS]: 300, 400 500 rpm) obtain meat-mimicking fibrous (FMAs). The results showed that OFC reduced structural strength (e.g., hardness, chewiness) FMAs, whereas LCDT strengthened structure. Microtomography imaging revealed FMAs containing more presented smaller void thickness, thus reducing FMAs' water holding capacity. An in-vitro gastrointestinal model extractability viscosity ?-glucan well preserved, particularly at low LCDT. Overall, it was possible add substantial amounts (30–50%) while maintaining structures retaining fiber's viscous properties.