TOPSIS-based ranking of alternative proteins based on their juiciness-related functional properties in meat analogues

Population growth has intensified the demand for sustainable protein sources, driving the development of meat analogues. However, poor juiciness after cooking remains a key limitation, mainly driven by protein functional properties. In this study, thirteen alternative proteins were evaluated for juiciness-related characteristics. Yeast and rice proteins showed the highest water-holding capacity, followed by hemp, pumpkin, and carob bean. Pea, faba bean, and potato proteins exhibited superior emulsifying activity. Potato, almond, and sunflower proteins required the lowest concentration (8%) to form gels, with potato protein displaying the highest gel strength (4.67 N). Multivariate analysis clustered potato, faba bean, pea, and cowpea proteins, indicating similar functional behavior. Finally, TOPSIS ranking identified potato protein as the most promising (C = 0.676), followed by cowpea, while pea, faba bean, and wheat showed comparable performance. Overall, this study provides a structured basis for selecting alternative proteins to enhance juiciness and extend the approach to other food applications.