This study examines the development of plant-based meat analogues using ternary blends of Lupine Protein Concentrate (LPC), Soy Protein Isolate (SPI), and Wheat Gluten (WG) through a simplified thermo-mechanical stretching method. The core innovation evaluated was the ability of LPC to facilitate the development of fiber formation while enabling a significant reduction in Wheat Gluten levels (down to 50–200 g/kg). Formulations with varying LPC-to-SPI ratios (0:100–100:0) and wheat gluten levels (50–200 g/kg) were analyzed for physicochemical, textural, sensory, and nutritional attributes, and compared with commercial samples: animal-based meats and plant-based products. Formulations containing 100 g/kg lupine protein concentrate, 100 g/kg soy protein isolate, and 200 g/kg wheat gluten (A50) and 125 g/kg lupine protein concentrate, 125 g/kg soy protein isolate, and 150 g/kg wheat gluten (B50) showed optimal characteristics, with a cutting forces (17.84–23.03 N) comparable to ground beef (24.74 N) and tofu-based meat (19.93 N), and sensory overall acceptability scores superior to commercial plant-based controls (6.04–6.54 vs. 5.84). Nutritionally, they exhibited high in-vitro protein digestibility (67.3%) and, based on the Amino Acid Score (AAS) calculation, improved essential amino acid adequacy compared to the Nopro burger control. The results highlight the potential of thermo-mechanical stretching to produce high-quality meat alternatives with potentially lower energy requirements than conventional processing methods. These findings demonstrate a novel, sustainable processing route that effectively leverages LPC to structure meat analogues with controlled and reduced gluten content. • Lupine protein offers a sustainable, partial alternative to soy and gluten in meat analogues. • Thermo-mechanical stretching facilitates fibrous, meat-like texture development in plant protein blends. • Balanced lupin-soy-gluten formulations (A50, B50) excel in sensory traits and protein digestibility. • Principal Component Analysis (PCA) confirms balanced formulations mimic real meat's texture and physicochemical traits. • Balanced formulations offer balanced essential amino acids, rivaling commercial plant-based products.
Tikmedash et al. (Wed,) studied this question.