Physicochemical and Structural Characteristics of Rice and Mushroom Protein-Based Meat Analogue Developed Using Steaming Process

The plant-based meat analogues (PBMAs) were developed by a controlled steaming process using rice bran protein isolate (RPI) and oyster mushroom protein isolate (MPI) in seven treatment combinations: 1:0 (T1), 1:3 (T2), 1:6 (T3), 1:9 (T4), 1:12 (T5), 0:18 (T6), and 0:24 (T7). The other ingredients were starch, carboxymethyl cellulose, gluten, soybean oil, baking powder, calcium chloride, salt, and water. The PBMA developed by RPI:MPI in the ratio of 1:6 (T3) exhibited superior nutritional and functional properties with 43.12% protein, 34.52% carbohydrate, 5.71% ash, and 4.61% moisture on a dry weight basis. It showed a bulk density of 1.11, a water-holding capacity of 2.78, and an oil-holding capacity of 1.58. The color parameters were L* 41.16, a* 7.18, and b* 18.17, and the browning index (BI) was 17.20, indicating a desirable appearance. Dimensional changes included a 4.84% increase in diameter and 6.99% in thickness. These findings demonstrate the potential of RPI and MPI composites processed by steaming to produce sustainable, high-protein, and visually appealing PBMAs.