Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products

Abstract

In response to growing consumer demand for sustainable and plant-based food options, sunflower meal, a byproduct of oil extraction, emerges as a promising protein source. This study explores the potential of sunflower semi-defatted meal to create meat alternative mixes (MAMs) with a balanced nutritional profile and desirable sensory attributes. Two MAM formulations were developed: one incorporating toasted sunflower kernels (MAMk) and the other utilizing texturized protein sunflower (MAMt). Both formulations were enriched with tomato powder, spices, and a lipid matrix comprising sunflower, olive, and linseed oils. The doughs were shaped into mini-burger format and baked. Sensory evaluation revealed a preference for the MAMt formulation, which exhibited superior texture. Physical-chemical analysis confirmed MAMt’s nutritional value, highlighting its high lipid (38.15 %) particularly monounsaturated fatty acids (41.98 % of the total lipid composition) and protein (20.10 %) content all essential amino acids (lysine limiting amino acid with 0.8 score). Moreover, MAMt demonstrated significant mineral content, especially iron, zinc, magnesium, and manganese (49 %, 68 %, 95 % and 89 %, respectivally, regarding recommended daily intake). While further refinement is necessary to optimize flavor, the study underscores the potential of sunflower meal to contribute to a more sustainable food system and provide consumers with a nutritious and appealing plant-based protein alternative.