Development of a Soy-Pea-Based Nugget Using Texturized Commercial Products: Physicochemical and Sensory Evaluation

Interest in meat alternatives has driven the development of plant-based analogs from legume extrudates. Commercial textured pea (TP) and soy (TS) were used to formulate chicken-nugget analogs with TP: TS ratios (100:0, F1; 75:25, F2; 50:50, F3; 25:75, F4; 0:100, F5), and their physicochemical properties and sensory characteristics were evaluated. Proximate composition, water-retention capacity (WRC), oil-holding capacity (OHC), emulsifying activity (EA), emulsion stability (ES), and least gelation concentration (LGC) were determined in TP and TS. The soy-pea-based nuggets (SPBNs) were evaluated for texture profile, color, and compared with a commercial chicken nugget. Consumer sensory tests of texture, flavor, and appearance were conducted for F2, F3, and F4 nuggets. The TP had higher fat and protein content (P < 0.05) than TS, while moisture and ash contents were lower. TP showed higher WRC (2.71 g/g), EA (34.62%), and ES (16.52%) than TS (2.31 g/g, 14.27%, and 10.47%, respectively). No significant differences in OHC or LGC of TS and TP were found. No differences (P > 0.05) in the texture profile of the F1 nugget compared to the commercial chicken nugget were observed. In general, the a* parameter increases (p < 0.05) with the increase of texturized pea in the formulations. Conversely, the L* and b* parameters decreased. The fried SPBNs showed b* values similar to those of the commercial chicken nugget and received scores above 9/15 for appearance, texture, and flavor in the sensory evaluation. TP and TS demonstrated potential to produce plant-based nuggets with physicochemical properties comparable to chicken nuggets, and good consumer acceptability.