The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom

Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI

  • Patthama Hirunyophat Home Economics Program, Department of Applied Science, Faculty of Science and Technology, Suan Sunandha Rajabhat University
Keywords: Pea protein isolate, Plant-based minced meatball


The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.


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How to Cite
Hirunyophat, P. (2023). The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom: Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI. Future of Food: Journal on Food, Agriculture and Society, 11(4). Retrieved from
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