Functional enhancement of textured vegetable protein incorporated with cannabis leaf for plant–based steamed bun filling

Abstract

Textured vegetable protein (TVP) is a versatile, plant-based protein source that has gained popularity due to its desirable nutritional profile and meat-like texture. This study investigated the effect of Cannabis leaf powder (CL; 0%, 5.0%, and 7.5%) and moisture content (MC; 25% and 35% of the mixture) on the properties of TVP prepared using a twin-screw extruder. The physical and functional properties of TVP were analyzed, and a preliminary consumer acceptance test of steamed bun containing the selected TVP incorporated with CL was then evaluated. The result indicated that decreasing the MC significantly (p < 0.05) decreased the bulk density and increased the water absorption capacity (WAC) of the TVP. The TVP with a lower MC after rehydration exhibited lower chewiness and hardness. An increase in CL reduced the WAC of TVP after rehydration. Additionally, higher CL levels tended to reduce the chewiness and hardness of the rehydrated TVP. The Fourier transform infrared spectroscopy results revealed that heat and shear forces during extrusion modified the protein and carbohydrate structures of the TVP compared to the non-extruded raw materials. Increased total phenolic content and enhanced antioxidant activity in the TVP were due to the higher CL levels incorporated. The steamed bun filling was developed using the TVP with 5.0% CL and 25% MC and received an overall liking score of 7.3, indicating moderate liking.