Developing a Chickpea Protein-Flaxseed Oil Emulsion Gel Meat Analogue Using the Freeze-Alignment Technique

The growing demand for sustainable, plant-based protein alternatives has spurred innovation in meat analogues to address environmental, ethical, and health concerns. This study developed a chickpea protein–flaxseed oil emulsion gel meat analogue using the freeze-alignment technique, optimizing its formulation for physicochemical and nutritional properties. A Box–Behnken design evaluated the effects of freezing temperature (-5°C to -15°C), solid-to-liquid ratio (5–15% w/w), and chickpea protein isolate-to-flour ratio (25–75% w/w) on moisture content, water-holding capacity (WHC), cutting force, cooking loss, frying loss, and water activity. Optimal conditions were identified at a -10.00°C, 7.00% solid-to-liquid ratio, and 75.00% chickpea protein isolate-to-flour ratio, yielding a desirability score of 0.8393. The resulting product exhibited a moisture content of 65.63%, WHC of 70.38%, cutting force of 18.27 N, cooking loss of 15.02%, frying loss of 24.94%, and water activity of 0.91. Nutritional analysis revealed 26.48% protein (dry basis) and 4.21% fat (wet basis). Rheological analysis indicated shear-thinning behavior with low temperature sensitivity (Ea = 10.046 kJ/mol), ensuring stable flow properties. Scanning electron microscopy confirmed a porous, fibrous microstructure due to uniform ice crystal templating. These results highlight the potential of chickpea-based meat analogues with robust structural and nutritional profiles. However, high moisture content may pose shelf-life challenges, warranting further research into preservation methods and sensory evaluation to ensure enhanced consumer acceptance and industrial scalability.