347: Plant-Based High Fiber Meat Analogues From Enzyme-Treated Hemp Cake

Introduction

The high-fiber, high-protein profile of de-fatted hemp cake can be utilized to produce an extruded plant-based meat analog with highly available dietary fiber and all nine essential amino acids. The availability of dietary fiber can be altered by applying various enzymes, including pectinases, cellulases, and xylanases. Additionally, the enzyme treatments alter the water-holding capacity of the hemp cake, which leads to textural differences in the extruded meat analogs and their respective cooked samples. The addition of these enzyme cocktails can achieve improved texture and mouthfeel.

Methods

Hemp cake from hemp oil production was obtained for further treatment and extrusion to create a high-fiber, high-protein meat analog. Combinations of pectinase, xylanase, and cellulase were integrated into the hemp cake to alter the water-holding capacity and increase the content of available dietary fiber. Protein content was determined using AOAC method 990.03. Protein quality was assessed by the determination of amino acids (AOAC 982.30) and in-vitro protein digestibility according to a modified INFOGEST protocol. The hemp cake was hydrated to 40% moisture content and extruded at 40°C. The dietary fiber content was determined by AOAC method 2022.01 using an automated dietary fiber analyzer and HPLC. The extruded product was used to produce a plant-based meatball. The firmness, springiness, and chewiness of the extrudate and meatballs were determined using a TA-XT2i Texture Analyzer.

Results

The composition of the control sample was compared to hemp cake samples treated with seven unique enzyme cocktail combinations. The soluble dietary fiber content of the meatballs varied significantly (p<.05), ranging from 1.4%-7.10%. The protein contents of the meatballs ranged from 26-37%. All samples possessed each of the nine essential amino acids. The degree of digestibility of the cooked control was 55.3%. The protein digestibility of the meatballs was between 50.0-58.3%. The firmness of the meatballs ranged from 0.09-0.31 N/mm.

Significance

Overall, enzyme treatments were a valuable tool to improve the soluble fiber content of the hemp cake. The dietary fiber modification can improve the textural properties of the meat analog produced from this high-fiber functional hemp protein ingredient.

Authors: Elise Whitley, Kristin Whitney, Senay Simsek