Inclusion of cañihua (Chenopodium pallidicaule Aellen) and tarwi (Lupinus mutabilis L.) flours in the development of a high-moisture meat analogue: Characterization of their physical, textural, functional, and nutritional properties

Leon A.M.; Sucasaca A.; Choque-Quispe B.M.; Tudela-Mamani J.W.; Medina W.T. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2026.101118

Resumen

Nowadays, the population growth is causing an ever-increasing demand for plant-based protein-rich foods. Then, it is necessary to include new ingredients that can progressively replace protein isolates in the formulation and production of meat analogues. Highland ancestral crops, rich in protein, can be used for this purpose. This study aimed to develop high-moisture meat analogues incorporating different concentrations of cañihua (Chenopodium pallidicaule Aellen) flour (KF) and tarwi (Lupinus mutabilis L.) flour unbittered (TFU) to a constant base of pea isolated protein, using high-moisture extrusion technology, considering screw speeds and final product moisture contents. Analyses such as color, internal structure, TPA, water and oil absorption, and nutritional properties were done in the obtained analogs. Formulations with 25% (KF) and 15% (TFU) with 900 rpm and 65% of moisture content, and with 10% (KF) and 30% (TFU) with 1200 rpm and 55% of moisture content formed structurally fibrous and resistant textures that could be similar to a piece of lamb meat, with adequate hardness and cohesiveness (370–400 N and 0.45–0.50). Their balance of essential amino acids, with higher protein content (∼39.5%), was strengthened. Probably, KF contributed to the softness, and TFU contributed to the hardness and cohesiveness of the meat analogs. Consequently, both the formulation and the extrusion parameters used had a decisive influence on the textural properties and nutritional characteristics of the meat analogs, highlighting the functional complementarity of KF and TFU. Copyright

Instituciones: Universidad Nacional del Altiplano