Development and characterization of texturized vegetable proteins with faba bean, sesame, and amaranth for protein...

This study developed textured vegetable proteins (TVPs) using combinations of faba bean protein concentrate (FPC), sesame protein concentrate (SPC), and amaranth flour (AF) to enhance the amino acid profiles. Low-moisture extrusion was used to produce TVPs. Soy (SPI) and pea protein isolate (PPI) TVPs were used as controls. The physical, chemical, and technofunctional features, amino acid profile, protein digestibility-corrected amino acid score (PDCAAS), and texture were evaluated. Two blends, M1 (PPI + SPC) and M2 (FPC + AF + SPC), yielded complete amino acid profiles and a higher PDCAAS than SPI and PPI TVPs (90 % and 88 % vs. 84 % and 76 %, respectively). The physical properties (apparent density, porosity, expansion ratio, and color profile), technofunctionalities (total soluble matter and water/oil absorption capacity), and texture results varied based on the chemical composition of the raw materials but were similar to control TVPs. Results suggest that FPC, SPC, and AF can be effective alternative raw materials for high-quality TVPs.