{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T05:16:05Z","timestamp":1788412565801,"version":"build-2803163510"},"reference-count":46,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100019644","name":"Ministry of Agriculture of the Republic of Kazakhstan","doi-asserted-by":"crossref","award":["No. BR22883587 \"Improvement and Development of Deep Processing Technologies for Agricultural Raw Materials to Strengthen Food Security of the Republic of Kazakhstan\u201d."],"award-info":[{"award-number":["No. BR22883587 \"Improvement and Development of Deep Processing Technologies for Agricultural Raw Materials to Strengthen Food Security of the Republic of Kazakhstan\u201d."]}],"id":[{"id":"10.13039\/100019644","id-type":"DOI","asserted-by":"crossref"}]},{"award":["No. BR22883587 \"Improvement and Development of Deep Processing Technologies for Agricultural Raw Materials to Strengthen Food Security of the Republic of Kazakhstan\u201d."],"award-info":[{"award-number":["No. BR22883587 \"Improvement and Development of Deep Processing Technologies for Agricultural Raw Materials to Strengthen Food Security of the Republic of Kazakhstan\u201d."]}],"id":[{"id":"https:\/\/ror.org\/03577hm03","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal\/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.<\/jats:p>","DOI":"10.3390\/foods15173049","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3049","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications"],"prefix":"10.3390","volume":"15","author":[{"given":"Linara","family":"Murat","sequence":"first","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8178-3080","authenticated-orcid":false,"given":"Daulet","family":"Aitmukhanbetov","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis Avenue 62b, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5472-036X","authenticated-orcid":false,"given":"Bakhyt","family":"Shaimenova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-8866-582X","authenticated-orcid":false,"given":"Amirsana","family":"Kiykbay","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis Avenue 62b, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dina","family":"Khamitova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Department of Biological Sciences, School of Sciences and Humanities, Nazarbayev University, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandr","family":"Borovskiy","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis Avenue 62b, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-2861-9735","authenticated-orcid":false,"given":"Sayagul","family":"Tazhina","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Regional Technological Park QazAgroOrganic LLP, Zhenis Avenue 62b, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4758-7059","authenticated-orcid":false,"given":"Gaukhar","family":"Akshorayeva","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9717-3236","authenticated-orcid":false,"given":"Indira","family":"Temirova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6043-4658","authenticated-orcid":false,"given":"Gulnazym","family":"Ospankulova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Astana 010000, Kazakhstan"},{"name":"Aron R&D Co. LLP, Akmeshit Street 5, Astana 010000, Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,28]]},"reference":[{"key":"ref_1","unstructured":"Bureau of National Statistics of the Agency for Strategic Planning and Reforms of the Republic of Kazakhstan (2026, March 15). Consumption of Food Products in Households of the Republic of Kazakhstan, Available online: https:\/\/stat.gov.kz\/ru\/industries\/labor-and-income\/stat-life\/publications\/365313\/."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1851","DOI":"10.1108\/BFJ-02-2025-0181","article-title":"Mapping the digital landscape of organic food: A bibliometric and systematic review with future directions","volume":"128","author":"Septiani","year":"2026","journal-title":"Br. Food J."},{"key":"ref_3","unstructured":"Draper, J., Revilla, M., Titchenal, A., Caacbay, N., Calabrese, A., Chun, C., Gibby, C., Hara, S., Langfelder, G., and Yang, Y. (2020). 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