Innovative Hamburger Analogs: Partial Soy Replacement with Rice Protein and Moisture Optimization in Extruded Textured Vegetable Protein Ingredient

The rising demand for plant-based proteins has highlighted textured vegetable proteins (TVPs), which are mainly produced via extrusion. Rice bran, a low-cost byproduct of rice processing with up to 20% protein, is a promising source for protein extraction. While studies have explored rice protein, research on moisture content in extrusion to enhance TVP properties for plant-based products is limited. This study examined the effects of increasing rice protein concentrate (RPC) and moisture content on TVPs produced through low-moisture thermoplastic extrusion for burger applications, using a 22 central composite rotatable design (CCRD). The findings highlighted the importance of balancing soy and rice proteins, along with moisture, optimizing TVPs with suitable properties for hamburger analogs. Optimal conditions for producing TVPs for hamburger analogs in our study involved replacing 10–20% of soy protein isolate (SPI) with rice protein concentrate (RPC) and using a total moisture content of 20–25% in the mixture.