Development of plant sausage utilizing tender jackfruit (Artocarpus heterophyllus) and textured Faba bean protein (Vicia faba): Evaluation of functional qualities, proximate composition and consumer acceptance.

Advances in plant nutrition and ingredient formulation have led to the development of plant protein ingredients that closely resemble meat characteristics and serve the social demand for nutritious, ethical, and sustainable foods [1].In this study, a formulation incorporating tender jackfruit and faba bean protein was developed and analyzed for functional and nutritional properties using AOAC methods. Consumer compatibility was assessed through sensory evaluation involving both untrained and trained panelists. The resulting plant sausages exhibited optimal moisture (62.4 ± 0.8%), pH (6.3 ± 0.1), protein (18.6 ± 0.5%), and dietary fiber content (5.2 ± 0.3%). Texture analysis indicated that hardness, chewiness, and cohesiveness were like those of traditional chicken sausages.Sensory evaluation indicated that the overall acceptability of the plant sausage was significantly higher (p < 0.05) than that of traditional chicken sausages for both trained and untrained panelists. The plant sausage’s non-greasy, fatty mouthfeel and mild flavors were noted. The meat-like structure of tender jackfruit and the emulsion-binding properties of faba bean proteins led to a complementary interaction, yielding a plant sausage with desirable physicochemical properties and consumer-preferred characteristics.