Exploring the potential of Lupin (Lupinus angustifolius) flour-based ingredients in developing high moisture meat analogues.

ABSTRACT.- The rising demand for sustainably and ethically produced alternatives to animal protein-rich foods has driven interest in plant-based meat analogues. This study evaluated the potential of lupin flour (LF), protein isolate (LPI), and their blends with soy protein isolate (SPI) to produce high-moisture meat analogues (HMMAs) through extrusion cooking. Six SPI-LF-LPI blends, with protein contents ranging from 64.5% to 80.5%, were extruded under three feed moisture contents (FMC) of 60%, 65%, and 70%.