Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion

This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 ◦C and 60-80-100-120 ◦C. Physicochemical indicators, texture and chromatic parameters, protein digestibility, and antioxidant activity of the meat analogs were assessed, and antioxidant activity of the product in terms of simulating gastrointestinal...