EFFECTS OF GREEN PEA, PIGEON BEAN, AND FAVA BEAN PROTEIN ISOLATES ON THE PHYSICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF JACKFRUIT SAUSAGE PRODUCTS
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Abstract
This study was aimed to develop and evaluate the physical and chemical properties as well as nutritional value of plant-based sausage products made from young jackfruit, supplemented with protein isolates extracted from green peas (Green Pea Protein Isolate: GPPI), and pigeon peas (Pigeon Pea Protein Isolate: PPI), and fava beans (Fava Bean Protein Isolate: FBPI). The primary focus was on improving texture and nutritional value to be similar to meat sausages. The experimental results were indicated that young jackfruit exhibits high antioxidant potential, comparable to 193.56 milligram of ascorbic acid per 100 grams and contains a total phenolic content of 3.76 milligram per gram/gram, highlighting its nutritional benefits. The analysis of physical properties were revealed that plant-based sausages supplemented with pigeon pea protein exhibited the highest lightness (L*) value of 53.11 and had appropriate hardness and chewiness. The plant-based sausages supplemented with fava bean protein had the highest moisture content (p<0.05) at 69.02%, with a firm and elastic texture. Meanwhile, the plant-based sausages supplemented with green pea protein demonstrated moderate moisture and protein content but had a lighter and more easily chewable texture. Consumer acceptance testing was indicated that the plant-based sausages supplemented with green pea protein received the highest overall acceptability scores for taste, texture, and overall preference, with no significant difference from the control formulation (p≥0.05). In contrast, the plant-based sausages with fava bean protein supplementation were highly scored for aroma (p<0.05) but requiring improvements in appearance and color. The plant-based sausages supplemented with pigeon pea protein isolated received sensory acceptance scores at a slightly satisfactory level. Therefore, green pea protein isolate showed strong potential for the development of plant-based sausages that were made from young jackfruit, as it provided an optimal texture and high nutritional value. The current study has been highlighted the feasibility of utilizing plant-based proteins in the development of high-quality, consumer-accepted alternative food products.
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