Development of Cold Plasma‐Treated Soy–Pea Protein Meat Analogues Incorporating Mango Peel Powder as a Texturant by Low‐Moisture Extrusion: Evaluation of Rehydration Kinetics and Textural Properties

Growing concerns about health, nutrition, and environmental sustainability have accelerated global interest in plant-based meat analogues as viable alternatives to animal-derived products. Low-moisture extrusion (LME) remains one of the most effective structuring technologies for achieving meat-like texture from plant proteins. In this study, soy protein isolate (SPI) and pea protein isolate (PPI) blends in varying ratios (S10/P60, S20/P50, S30/P40, S40/P30, S50/P20, and S60/P10) were incorporated with mango peel powder as a texturant and pretreated using cold plasma before extrusion. Mango peel powder (MPP) was selected due to its dietary fiber and functional bioactive properties as well as its ability to enhance hydration, binding, and structural development within extruded matrices. Key quality parameters assessed included piece and true density, expansion ratio, water absorption index, rehydration behavior, cooking duration, solid loss, in vitro digestibility, and texture profile analysis. Rehydration kinetics fitted both the Peleg and exponential models; however, the Peleg model exhibited superior predictive performance. Incorporation of MPP contributed to improved structural integrity and reduced solid loss (