Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake.

Defatted durum wheat cake is the by-product derived from the extraction of oil from bran, germ and dehulling fractions. In this research, the defatted cake was dry fractionated and processed with low-moisture extrusion-cooking (LME) technology with the aim of valorizing it through the production of texturized vegetable proteins (TVPs), that could be applied as ingredients in meat analogs. To produce TVPs, dry-fractionated durum wheat cake (DWC) was used in combination with pea protein isolate (PPI) at different ratio (20:80; 30:70 and 40:60 w:w), and the technological and sensory properties were assessed in comparison with a TVP made only with PPI (control). The results showed a decrease (p < 0.05) in water absorption capacity (WHC) with increasing DWC concentration due to the lower ability of DWC powder to retain water. WHC is usually linked to the juiciness of the meat analogs. For this reason, it could be considered a critical aspect of the product characteristics. When DWC was added in the ratios 30:70 and 40:60 the hardness resulted similar (p > 0.05) to the control produced with PPI. Cohesion was similar (p > 0.05) to the control only at the ratio 20:80. The level of DWC incorporation significantly affected the volatile profile of the TVPs, decreasing some classes i.e., ketones, alcohols, aldehydes, especially when DWC was added in the ratio 30:70 and 40:60. Interestingly, no significant differences were observed by the sensory panel and no off flavors were detected, confirming the possibility to use this ingredient in meat analog formulations.