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Abstract
The objective of this study was to develop a high-fiber plant-based meat product derived from young jackfruit (Artocarpus heterophyllus Lam.) in combination with soy protein isolate (SPI) and wheat gluten. The effect of thermal treatment duration (boiling for 5, 7, 9, and 11 minutes) was investigated to determine the appropriate heating conditions for product structure formation. Response Surface Methodology (RSM) with a D-optimal mixture design was employed to optimize the ingredient proportions based on moisture content, water-holding capacity (WHC), toughness, hardness, and overall acceptability (OA). The results indicated that a 9-minute boiling time yielded the best textural characteristics and sensory values. The optimized formulation was determined with 64.74% young jackfruit, 17.44% wheat gluten, and 7.82% SPI. Under these conditions, the product achieved a moisture content of 54.30%, a WHC of 62.73%, a toughness of 5.09 N, a hardness of 2.43 N/cm², and an OA score of 6.65/9. This research successfully developed a processing procedure for a plant-based meat with a structure similar to animal meat, contributing to the diversification of plant-based foods and the valorization of local young jackfruit as an agricultural by-product.
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How to Cite
Nguyen Thy Dan Huyen, Nguyen Hien Trang, Dang Thi Ngoc Van, & Nguyen Thi Thuy Tien. (2026). Effects of thermal processing and ingredient ratio optimization on the quality of plant-based meat derived from young jackfruit (Artocarpus heterophyllus Lam.) . E-Journal of Agricultural Science and Technology, 10(2), 5636–5648. https://doi.org/10.46826/huaf-jasat.v10n2y2026.1396
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2026 by E-Journal of Agricultural Science and Technology
References
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Hamid, M. A., Tsia, F. L. C., Okit. A. A. B., Xin, C. W., Cien, H. H., Harn, L. S., Patrick, P. N., Samirin, S., Azizi, W. A. A. W., Irfanian, A. & Yee, C. F. (2020). The application of jackfruit by-product on the development of healthy meat analogue. Earth and Environmental Science, 575, 1 – 7.
Hemamalini, S., Perasiriyan, V. , Mathanghi, S. K., Ramani, R. & Sunil Raj, S. (2023). Optimization of Young Jackfruit-Based Meat Analogue using Sensory Profile by D-Optimal Mixture Design. Biological Forum – An International Journal, 15(1), 92 – 100.
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Jagadeesh, S. L., Reddy, B. S., Hegde, L. N., Swamy, G. S. K. & Raghavan, G. S. V. (2006). Value addition in jackfruit (Artocarpus heterophyllus Lam.). Proceedings of the annual meeting of the ASABE. DOI: https://doi.org/10.13031/2013.21509.
Khan, M. H. H., Molla, M. M., Sabuz, A. A., Chowdhury, M. G. F., Alam, M. & Biswas, M. (2021). Effect of processing and drying on quality evaluation of ready-to-cook jackfruit. Journal of Agricultural Science and Food Technology, 7(2), 19 – 29.
Kyriakopoulou, K., Dekkers, B. & van der Goot A. J. (2019). Plant-based meat analogues. In: Sustainable Meat Production and Processing (Charis M. Galanakis Eds). Elsevier Inc, 103 - 126.
Kumar, P., Sharma, B. D., Kumar, R. R. & Kumar, A. (2012). Optimization of the level of wheat gluten in analogue meat nuggets. The Indian Journal of Veterinary Research, 21(1), 54 – 59.
Mazumder, A. R., Panpipat, W., Chaijan, M., Shetty, K., & Rawdkuen, S. (2023). Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods. Future Foods, 8, 1 – 14. DOI: https://doi.org/10.1016/j.fufo.2023.100280
Nova, H. J. K., Lakshmy, P. S., Panjikkaran, S. T., Sharon, C. L., & Ayyoob, K. C. (2023). Standaradization of meat analogues incorporated with tender jackfruit. The Journal of Research Angrau, 51(2), 59 – 67.
Paranagama, I., Wickramasinghe, I., Somendrika, D., & Benaragama, K. (2022). Development of a vegan sausage with young green jackfruit, oyster mushroom, and coconut flour as an environmentally friendly product with cleaner production approach. Journal of Microbiology, Biotechnology and Food Sciences, 11(4), 1 – 6.
Ranasinghe, R. A. S. N., Maduwanthi, S. D. T., & Marapana, R. A. U. J. (2019). Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review. International Journal of Food Science, 2019, 1 – 12. DOI: https://doi.org/10.1155/2019/4327183
Sadhana, T., Pare, A., Bhuvana, S., & Jagan, M. R. (2019). Effect of soy-jackfruit flour blend on the properties of developed meat analogues using response surface methodology. International Journal of Pure and Applied Bioscience, 7(2), 600 – 610.
Sakai, K., Sato, Y., Okada, M., & Yamaguchi, S. (2021). Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks. Scientific Reports, 11(1), 1 – 10.
Samutsri, W., & Thimthuad, S. (2025). Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties. International Journal of Food Science, 2025, 1 – 11. DOI: https://doi.org/10.1155/ijfo/2106508
Schreuders, F. K. G., Schlangen, M., Kyriakopoulou, K., Boom, R. M., & van der Goot, A. J. (2021). Texture methods for evaluating meat and meat analogue structures: A review. Food Control, 127, 108103.
Sharma, A., Rawat, K., Jattan, P., Kumar, P., Tokusoglu, O., Kumar, P. & Singh, A. (2022). Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach. Journal of Food Processing and Preservation, 46(5), e15235.
Thakur, S., Pandey, A. K., Verma, K., Shrivastava, A. & Singh, N. (2024). Plant-based protein as an alternative to animal proteins: a review of sources, extraction methods and applications. International Journal of Food Science and Technology, 59(1), 488 – 497.
Ata, K. S., Shi, J. K., Yao, X., Hua, X. Y., Haldar, S., Chiang, J. H., & Wu, M. (2023). Predicting the textural properties of plant-based meat analogs with machine learning. Foods, 12(2), 344.
Benković, M., Tušek, A. J., Sokač Cvetnić, T., Jurina, T., Valinger, D., & Gajdoš Kljusurić, J. (2023). Overview of ingredients used for the production of plantbased meat analogues and their influence on the structural and textural characteristics of the final product. Gels, 9(12), 921. DOI: https://doi.org/10.3390/gels9120921.
Botella-Martínez, C., Viuda-Martos, M., Fernández-López, J. A., PérezAlvarez, J. A., & Fernández-López, J. (2022). Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant. LWT - Food Science and Technology, 172(5), 114193. DOI: https://doi.org/10.1016/j.lwt.2022.114193.
Chiang, J. H., Loveday, S. M., Hardacre, A. K., & Parker, M. E. (2018). Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Structure, 19, 100102. DOI: https://doi: 10.1016/j.foostr.2018.11.002.
Choudhury, D., Singh, S., Seah, J. S. H., Yeo, D. C. L., & Tan, L. P. (2020). Commercialization of plant-based meat alternatives. Trends in Plant Science, 25(11), 1055 – 1058.
Curtain, F., & Grafenauer, S. (2019). Plant-based meat substitutes in the flexitarian age: an audit of products on supermarket shelves. Nutrients, 11(11), 2 – 14. DOI: https://doi.org/10.3390/nu11112603
Fernández-López, J., Ponce-Martínez, A. J., Rodríguez-Párraga, J., SolivellaPoveda, A. M., Fernández-López, J. A., Viuda-Martos, M., & Pérez-Alvarez, J. A. (2023). Beetroot juices as colorant in plant-based minced meat analogues. Food Bioscience, 56, 103156. DOI: https://doi.org/10.1016/j.fbio.2023.103156
Hamid, M. A., Tsia, F. L. C., Okit. A. A. B., Xin, C. W., Cien, H. H., Harn, L. S., Patrick, P. N., Samirin, S., Azizi, W. A. A. W., Irfanian, A. & Yee, C. F. (2020). The application of jackfruit by-product on the development of healthy meat analogue. Earth and Environmental Science, 575, 1 – 7.
Hemamalini, S., Perasiriyan, V. , Mathanghi, S. K., Ramani, R. & Sunil Raj, S. (2023). Optimization of Young Jackfruit-Based Meat Analogue using Sensory Profile by D-Optimal Mixture Design. Biological Forum – An International Journal, 15(1), 92 – 100.
Honikel, K. O. & Hamm, R. (1994). Measurement of water-holding capacity and juiciness. In: A. M. Pearson & T. R. Dutson (eds.), Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, 9, 125 - 161.
Jagadeesh, S. L., Reddy, B. S., Hegde, L. N., Swamy, G. S. K. & Raghavan, G. S. V. (2006). Value addition in jackfruit (Artocarpus heterophyllus Lam.). Proceedings of the annual meeting of the ASABE. DOI: https://doi.org/10.13031/2013.21509.
Khan, M. H. H., Molla, M. M., Sabuz, A. A., Chowdhury, M. G. F., Alam, M. & Biswas, M. (2021). Effect of processing and drying on quality evaluation of ready-to-cook jackfruit. Journal of Agricultural Science and Food Technology, 7(2), 19 – 29.
Kyriakopoulou, K., Dekkers, B. & van der Goot A. J. (2019). Plant-based meat analogues. In: Sustainable Meat Production and Processing (Charis M. Galanakis Eds). Elsevier Inc, 103 - 126.
Kumar, P., Sharma, B. D., Kumar, R. R. & Kumar, A. (2012). Optimization of the level of wheat gluten in analogue meat nuggets. The Indian Journal of Veterinary Research, 21(1), 54 – 59.
Mazumder, A. R., Panpipat, W., Chaijan, M., Shetty, K., & Rawdkuen, S. (2023). Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods. Future Foods, 8, 1 – 14. DOI: https://doi.org/10.1016/j.fufo.2023.100280
Nova, H. J. K., Lakshmy, P. S., Panjikkaran, S. T., Sharon, C. L., & Ayyoob, K. C. (2023). Standaradization of meat analogues incorporated with tender jackfruit. The Journal of Research Angrau, 51(2), 59 – 67.
Paranagama, I., Wickramasinghe, I., Somendrika, D., & Benaragama, K. (2022). Development of a vegan sausage with young green jackfruit, oyster mushroom, and coconut flour as an environmentally friendly product with cleaner production approach. Journal of Microbiology, Biotechnology and Food Sciences, 11(4), 1 – 6.
Ranasinghe, R. A. S. N., Maduwanthi, S. D. T., & Marapana, R. A. U. J. (2019). Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review. International Journal of Food Science, 2019, 1 – 12. DOI: https://doi.org/10.1155/2019/4327183
Sadhana, T., Pare, A., Bhuvana, S., & Jagan, M. R. (2019). Effect of soy-jackfruit flour blend on the properties of developed meat analogues using response surface methodology. International Journal of Pure and Applied Bioscience, 7(2), 600 – 610.
Sakai, K., Sato, Y., Okada, M., & Yamaguchi, S. (2021). Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks. Scientific Reports, 11(1), 1 – 10.
Samutsri, W., & Thimthuad, S. (2025). Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties. International Journal of Food Science, 2025, 1 – 11. DOI: https://doi.org/10.1155/ijfo/2106508
Schreuders, F. K. G., Schlangen, M., Kyriakopoulou, K., Boom, R. M., & van der Goot, A. J. (2021). Texture methods for evaluating meat and meat analogue structures: A review. Food Control, 127, 108103.
Sharma, A., Rawat, K., Jattan, P., Kumar, P., Tokusoglu, O., Kumar, P. & Singh, A. (2022). Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach. Journal of Food Processing and Preservation, 46(5), e15235.
Thakur, S., Pandey, A. K., Verma, K., Shrivastava, A. & Singh, N. (2024). Plant-based protein as an alternative to animal proteins: a review of sources, extraction methods and applications. International Journal of Food Science and Technology, 59(1), 488 – 497.