Title : Production and use of soy protein concentrate as an ingredient in vegan foods
Abstract:
In the modern food industry, soy protein serves as a premier functional ingredient owing to its exceptional amino acid profile, high digestibility, and versatile techno-functional properties, such as gelation, emulsification, and water-binding capacity. In the pursuit of sensorially appealing alternatives to traditional animal-based products, such as cheesecakes and pâtés, research was conducted on the application of soy protein concentrate, obtained via sustainable zero-waste technology, as a primary structural agent. The aim of this study was to evaluate the influence of varying ratios of soy protein s on the texture, color, physical stability, and sensory characteristics of high-protein vegan food analogues. The experimental methodology encompassed a comprehensive instrumental and organoleptic approach. The mechanical properties of the developed matrices were evaluated using Texture Profile Analysis to determine parameters such as hardness, cohesiveness, and springiness. Instrumental color measurements were performed in the CIE L*a*b* system to evaluate the visual impact of protein blending. Furthermore, the kinetic stability of the formulations and non-destructive destabilization mechanisms were precisely monitored using a Turbiscan DNS analyzer based on static multiple light scattering. In particular, the Turbiscan Stability Index was calculated over time. Finally, a quantitative descriptive sensory analysis was conducted with a trained panel to assess attributes like appearance, flavor, and overall palatability. The results indicate that the specific concentration of soy protein is a critical factor in defining the structural integrity, physical stability, and mouthfeel of vegan substitutes. Higher ratios of soy protein concentrate were found to significantly improve the texture profiles and long-term stability of the final products, minimizing phase separation. These findings provide a solid technological foundation for optimizing recipes, ensuring that plant-based alternatives meet the high sensory expectations of modern consumers while maintaining a balanced nutritional profile.
This work was performed with the financial support of The Polish Ministry of Agriculture and Rural Development (Research task 220-08).
