Effect of Transglutaminase on the Textural and Sensory Attributes of Pea Pod Protein Concentrate-Based Patty: A Sustainable Protein Alternative for Sports Nutrition

Plant protein-based foods have gained considerable attention due to ethical, environmental, and health concerns, facilitating the development of sustainable protein options for use in place of animal source foods. The present research emphasizes the development of a sustainable, plant protein-based patty from pea pod protein concentrate (PPPC), wheat gluten, and jackfruit as the major ingredients for a nutritionally dense food product with applications in sports nutrition. In order to improve texture and structure, a transglutaminase enzyme was used at different concentrations (0, 0.1, 0.3, 0.5, and 0.7%). The best formulation (T4: 40% PPPC, 20% wheat gluten, 40% jackfruit, with 0.7% transglutaminase) had a protein content of 47%, whereas the control commercial chicken patty had 20%. Textural analysis revealed that T4 possessed hardness 2375.69, springiness 0.87, cohesiveness 0.74, gumminess 1260.4 g, and chewiness 1160.40 g, whereas the commercial chicken patty had hardness 2345.98 g, springiness 0.85, cohesiveness 0.77, gumminess 1263.44 g, and chewiness 1189.77 g, revealing that T4 closely replicates the textural characteristics of chicken patties. Sensory evaluation proved its high acceptability with scores higher than 7 on the hedonic scale for all the attributes. This plant-based patty can serve as a sustainable substitute for chicken patties with high protein from plant sources to aid in energy, recovery, and satiety for athletes while improving sports nutrition and encouraging environmentally conscious practices. The research emphasizes the potential of valorization of pea pods towards the development of protein-enriched, sustainable functional foods to aid in athletic performance and sustainable consumption.