Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose.

This article focuses on the development and evaluation of plant-based meatball analogs using Indian pulse proteins extracted from cowpeas, yellow peas, green gram, and horse gram to mimic conventional mutton meatballs. Among three formulations tested (T1, T2, T3), the T1 analog—with equal ratios of the four pulse protein concentrates—demonstrated the highest protein content, lowest fat, and sensory and textural properties most comparable to mutton meatballs, including color, hardness, cohesiveness, and overall acceptability. Fourier transform infrared (FTIR) spectroscopy confirmed that the secondary protein structures (α-helix, β-sheet, β-turn) remained intact during processing and revealed interactions between protein fractions and starchy fibrous materials. The study suggests that pulse protein concentrates can effectively replicate the organoleptic and functional qualities of meat, supporting their potential for large-scale production of sustainable, health-conscious meat analogs.