Formulation of high protein pea gels: Oil and microgel particles from pectin modulate the rheological, tribological and optical properties

The increasing importance of pea protein in the food industry is due to a number of factors, including its low allergenicity, regional high availability, low cost, and health benefits (Lu et al., 2020). The majority of vegan alternatives to dairy products lack the same texture as their conventional counterparts. This issue is particularly evident in the context of vegan yogurt alternatives and high protein alternatives. It is therefore crucial to be able to modify the texture of vegan alternatives, such as pea-based yogurt alternatives with a high protein content. This study examined the potential for modulating the texture of fermented pea protein gels through the use of canola oil and pectin-based microgel particles (MGP). To achieve this objective, vegan yogurt alternatives with a high protein concentration (φ PPI = 12 wt%) were produced and their tribological and rheological properties were characterized. The results showed that adding various concentrations of canola oil improved lubrication and color, but increased dynamic viscosity as well as gel strength. The addition of 1 μm pectin-based microgel particles, which act as inactive fillers, reduced dynamic viscosity without negatively affecting lubrication. The combination of these two results in enhanced lubrication in pea protein yogurts, while simultaneously reducing the dynamic viscosity and gel strength. These findings suggest potential strategies for modulating vegan high protein yogurt alternatives through the addition of canola oil and pectin-based microgel particles. • Texture modulation strategies were demonstrated for (high protein) plant-based yogurts • A combination of MGP and oil improves lubrication without increasing gel strength • In pea protein gels, pectin-based MGP act as inactive and oil as active filler • MGP weaken the pea protein gel network and do not impact the friction coefficient • Oil strengthens the gel network and improves lubrication