Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
Article
Fan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta. 2025. "Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion." Innovative Food Science and Emerging Technologies. 100. https://doi.org/10.1016/j.ifset.2025.103919
| Article Title | Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion |
|---|---|
| ERA Journal ID | 35055 |
| Article Category | Article |
| Authors | Fan, Yue, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta |
| Journal Title | Innovative Food Science and Emerging Technologies |
| Journal Citation | 100 |
| Article Number | 103919 |
| Number of Pages | 12 |
| Year | 2025 |
| Publisher | Elsevier |
| ISSN | 1466-8564 |
| Digital Object Identifier (DOI) | https://doi.org/10.1016/j.ifset.2025.103919 |
| Web Address (URL) | https://www.sciencedirect.com/science/article/pii/S1466856425000037 |
| Abstract | Extrusion is a continuous, versatile process widely regarded as the most cost-effective method for producing high-moisture meat analogue (HMMA). To achieve the desired structural and textural characteristics in meat analogue products, a strategic combination of appropriate ingredients and their optimal ratios is essential. This study investigated the introduction of a fibrous structure in faba bean protein-based HMMA (27 to 39 % protein content) by varying the total solids content (33, 36 and 39 %) and incorporating brewers' spent grain (0, 3 and 6 %) as a structural enhancer. The findings indicate that increasing the solids content promotes fibrillation and improves the overall meat analogue texture. Notably, brewers' spent grain (BSG), an underutilised food by-product, was successfully incorporated into the formulation, promoting fibrous structure formation and enhancing meat texture. However, optimisation is necessary, as while a 3 % BSG inclusion improved extrudate quality, a 6 % inclusion had detrimental effects. This study contributes to the development of sustainable food systems by demonstrating spent grain's potential to strengthen meat analogue structure and texture, while contributing to the positioning of faba bean protein as an untapped, sustainable plant protein source. Further, this study proposes an alternative pathway for repurposing fermented waste (i.e., BSG) by converting it into a functional ingredient that enhances its economic value while reducing environmental impact. |
| Keywords | Brewers' spent grain; Plant-based meat alternative; Extrusion; Microstructure; Texture |
| Contains Sensitive Content | Does not contain sensitive content |
| ANZSRC Field of Research 2020 | 300607. Food technology |
| Byline Affiliations | University of Queensland |
| Centre for Future Materials | |
| School of Agriculture and Environmental Science |
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