Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat

Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger patty). In this regard, the mechanical properties (e.g., chewiness, Young's modulus) of original/fried SMs were comparable to or higher than those of original/fried BM. SM patties (45% SMs) were structurally weaker than beef burger patties (100% BM). The rheological analysis showed that the presence of oat fiber concentrate increased the gel-like properties of the blend, which correlated with the overall strength of original SMs (e.g., Young's modulus). The results suggested that SMs could be used as BM for the preparation of vegetarian meat-like products. [Display omitted] •SMs containing up to 36% dietary fiber—the half being β-glucan—were obtained.•Oat-fiber- and faba-bean-protein-concentrate were successfully combined into SMs.•SMs were mechanically comparable to beef minced meat.•Patties containing SMs were softer than beef patties.•Oat fiber concentrate increased the gel-like properties of the blend.