Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture

Vegetable or coconut oils may negatively impact the texture and lipid profile of plant-based meat analogs. This study aimed to develop emulsion gels (EGs) using olive oil, combined with oat bran, chia flour, and soy protein isolate, to enhance the texture, lipid profile, and overall quality of plant-based patties (PPs). Six EGs were formulated with 40% olive oil and 15 or 20% chia flour, oat bran, or soy protein isolate: chia flour EG (CEG15 and CEG20), oat bran EG (OEG15 and OEG20), and soy protein isolate EG (SEG15 and SEG20). The physicochemical properties of EGs and the physicochemical and sensory properties of the EG-supplemented PPs were examined. The oil-binding capacity was higher in CEG15 and CEG20 followed by SEG15 and SEG20. The overall viscosity was higher in CEG20 and SEG20. All EG-supplemented PP groups showed significantly lower cooking loss, lipid oxidation, and increased water-holding capacity. Particularly, the PP-CEG15 and PP-CEG20 groups exhibited lower exudation rates and higher hardness in the texture analysis than the other groups. Additionally, the PP-CEG groups had desirable sensory scores compared to the other groups. In conclusion, incorporating EGs with different plant-based ingredients, especially chia flour, can enhance the lipid profile and overall quality of PPs. • Emulsion gels were developed to enhance the quality of plant-based patties (PPs) • Chia flour, oat bran, and soy protein contributed to improving emulsion gel quality • Chia flour offered the most optimal rheological properties and gel structure • All PPs had reduced cooking loss and lipid oxidation, and improved water holding • Emulsion gels with chia flour were found to be superior in overall quality for PPs