Physicochemical and functional properties of high-protein flour for lentil-rice meat analog nuggets

Flours with high protein content and specific functional properties are crucial for the development of plant-based meat substitutes. In this study, high-protein quinoa flour (HPQF) obtained by abrasive milling was evaluated and compared with desaponified quinoa flour (DQF), lentil flour (LF), and rice flour (RF) for use in vegan nuggets. Proximal composition, techno-functional properties, structural characteristics, phytochemical content, and antioxidant activity of the flours were determined. In addition, two types of nuggets were formulated using HPQF or DQF, LF and RF. HPQF reached a protein content of 36.54% and presented significant differences in water-holding capacity, starch crystallinity, and secondary protein structure. Likewise, nugget formulations differed significantly in protein, lipid, and fiber content, and in textural attributes, including hardness, chewiness, and springiness, while color parameters were not affected. Overall, abrasive milling modifies the structure of quinoa starch and proteins, affecting functionality, and influencing the texture of lentil and rice nuggets.