Philippine Journal of Science
152 (6A): 2189-2200, December 2023
ISSN 0031 – 7683
Date Received: 28 Feb 2023

Physicochemical, Textural, and Protein Digestibility
Properties of Extruded Meat Analogs Prepared
from Rice Bran Protein Concentrate
and Black Soybean (Glycine max L. cv. Tudela)

Bernadeth P. Balonga1, Virgilio V. Garcia1, Gladys Cherisse J. Completo2,
and Floirendo P. Flores1*

1Institute of Food Science and Technology, College of Agriculture and Food Science,
University of the Philippines Los Baños, 4031 College, Los Baños, Laguna, Philippines
2Institute of Chemistry, College of Arts and Sciences,
University of the Philippines Los Baños, 4031 College, Los Baños, Laguna, Philippines

*Corresponding author: fpflores@up.edu.ph

[Download]
Balonga B et al. 2023. Physicochemical, Textural, and Protein Digestibility Properties of Extruded Meat Analogs Prepared
from Rice Bran Protein Concentrate and Black Soybean (Glycine max L. cv. Tudela). Philipp J Sci 152(6A): 2189–2200.
https://doi.org/10.56899/152.6A.13

ABSTRACT

Soybean is one of the most utilized raw materials in developing plant-based meat alternatives mainly because of its high protein content at a low cost. However, in terms of protein quality, it lacks sulfur-containing amino acids (cysteine and methionine), which limits its use as a complete protein source for substituting meat. Protein from rice bran contains a significant amount of cysteine and methionine; hence, this study aimed to develop meat analogs from black soybean (cv. Tudela) flour (S), rice bran protein concentrate (RP), and their blend (SRP) through single screw extrusion using a two-way factorial in a completely randomized design. Single-screw extrusion is the cost-effective alternative to the widely used twin-screw extrusion. Results from the analyses on physicochemical [proximate composition, color values, pH, nitrogen solubility index (NSI), and amino acid analysis] and functional [water absorption capacity (WAC) and oil absorption capacity (OAC)] properties of the developed products revealed that at p < 0.05, products from S and RP blend have functionality with potential for a wider range of food applications than when S and RP are extruded separately. Amino acid analysis also revealed that combining RP with S increased the amount of sulfur-containing amino acids by 130.17%. Protein digestibility of products was as follows: S at 88.50%, SRP at 81.81%, and RP at 73.86%, respectively; with oil modification of the feed formulations to 20%, the protein digestibility significantly improved to as follows: S at 96.62%, SRP at 85.89%, and RP at 93.83% at p < 0.05. Extruded S and SRP have texture profiles comparable to chicken and extruded RP to pork. Results from this study may provide base data for the formulation of plant-based meat alternatives with improved protein quality and meat-like texture.

Physicochemical Textural And Protein Digestibility Of Extruded Meat