Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages

Objective: This study aimed to evaluate the effects of chickpea powder (CPP) drying method (freeze-drying and oven-drying) and concentration (1.0% and 1.5%) on the quality characteristics of CPP-containing emulsified model sausages (EMSs). With increasing consumer interest in functional and plant-based ingredients, CPP was investigated as a potential alternative to soy protein isolate (SPI), which is commonly used in meat formulations. Methods: CPP was prepared by freeze-drying (FD) or oven-drying (OD) at 60℃ and incorporated into EMSs at levels of 1.0% and 1.5%. A control without added protein (CTL) and a reference formulation containing soy protein isolate (REF) were included for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. Results: The addition of CPPs influenced the pH, water-holding capacity, and textural properties of EMSs. The EMSs containing 1.5% oven-dried CPP showed the highest pH, the lowest cooking loss (CL) and expressible moisture (EM), and superior textural attributes, including hardness, springiness, gumminess, chewiness, and cohesiveness. Color changes were moderate, with redness decreasing and yellowness increasing with CPP concentration, particularly when using oven-dried CPP. No difference in fat content and only minor differences in protein content were found across treatments. Overall, the CPP-treated EMSs showed comparable or improved performance relative to the SPI-treated reference-group EMSs. Conclusion: Both the drying method and concentration of CPP markedly affect EMS quality. Oven-dried CPP at 1.5% was especially effective in enhancing water retention and textural integrity, suggesting its viability as a functional plant-based protein ingredient in emulsified meat products.