Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins

Abstract Durum wheat meal protein (DWMP) concentrate, obtained through dry fractionation of by-products from durum wheat milling and germ oil extraction, has significant potential for valorization. Its consistent availability, large-scale production, and nutritional value make it promising for plant-based texturized vegetable proteins (TVP). In this study, low-moisture extrusion was used to study combinations of DWMP with pea protein isolate (PPI) at PPI:DWMP ratios of 80:20, 70:30, and 60:40, with 100% PPI as control. Techno-functional and sensory properties were influenced by the ratios of ingredients. DWMP addition reduced the water holding capacity in both the raw materials and TVP but increased the water solubility index. A higher DWMP ratio led to greater expansion of TVP. Samples containing 30% and 40% DWMP exhibited a hardness (3552 ± 595 g and 3144 ± 459 g, respectively) comparable to that of PPI (2959 ± 374 g), while springiness and cohesiveness were reduced. Moreover, DWMP lowered volatile compounds linked to green odors (e.g., hexanal) without introducing off-odors or off-tastes, as confirmed by sensory analysis. These findings demonstrate that DWMP can be utilized in the formulation of TVP with satisfactory techno-functional, textural, and sensory properties, broadening the range of alternative protein sources for the food industry.