Formulating Young Jackfruit ( <i>Artocarpus heterophyllus</i> ) Flesh, Mung Bean ( <i>Vigna radiata</i> ) Protein, and Wheat ( <i>Triticum</i> sp.) Gluten using Mixture Design Approach to Create SPAM Analogue

Abstract The global market for plant-based meat alternatives is rapidly expanding due to increasing health, sustainability, and ethical concerns associated with conventional meat consumption. This study developed and characterized a plant-based meat analogue resembling SPAM (Vegan SPAM, VP) using young jackfruit (Artocarpus heterophyllus), mung bean (Vigna radiata) protein, and wheat (Triticum sp.) gluten. The optimized VP obtained using a D-optimal mixture design exhibited high protein (24.13±0.60%), low fat (0.38±0.02%), and low sodium content (0.22±0.02 g/100 g). Texture profile analysis demonstrated improved firmness, hardness, gumminess, and chewiness values approaching those of commercial SPAM after optimization. Principal Component Analysis (PCA) of volatile compounds showed a more complex aroma profile in VP than CP, with enhanced fruity, spicy, and sulfurous notes. Key differentiating compounds included methyl formate, ethyl trans-2-butenoate, and (E)-2-penten-1-ol. Overall, the developed VP demonstrated promising physicochemical, textural, and sensory properties as a plant-based alternative to conventional SPAM.