## 3 Results and Discussion
### Meat Substitute Quality  
Table 4 presents the physicochemical characteristics of _L. cylindrica_ meat substitute during storage, including color parameters, textural properties, and bioactive profiles compared to those of the control samples. The visual appearance of meat substitutes showed progressive changes during storage. At 2 days, the samples exhibited a uniform brown coloration with smooth surface characteristics. After 7 days storage, slight darkening was observed with minimal surface \begin{table}
\begin{tabular}{c c c c c} \hline \hline Sample & _L\({}^{\star}\)_ & _a\({}^{\star}\)_ & _b\({}^{\star}\)_ & Cutting Force [N] \\ \hline \multicolumn{5}{c}{Meat Substitute} \\ \hline
2 days storage & 40.36 \(\pm\) 3.22 b & 11.53 \(\pm\) 1.19 b & 10.55 \(\pm\) 1.49 a & 5.62 \(\pm\) 1.05 a \\
7 days storage & 32.20 \(\pm\) 1.67 a & 10.70 \(\pm\) 1.00 b & 10.59 \(\pm\) 1.15 a & 11.82 \(\pm\) 4.41 b \\
12 days storage & 39.88 \(\pm\) 4.45 b & 8.79 \(\pm\) 0.83 a & 12.87 \(\pm\) 0.78 b & 20.03 \(\pm\) 2.40 c \\ \hline \multicolumn{5}{c}{Controls} \\ \hline LP30/TF70 & 51.23 \(\pm\) 0.21 b & \(-\)1.47 \(\pm\) 0.08 a & 12.17 \(\pm\) 0.00 a & — \\ Pork & 46.73 \(\pm\) 0.17 a & 10.79 \(\pm\) 0.21 b & 19.81 \(\pm\) 0.00 b & — \\ \hline \multicolumn{5}{c}{Reducing Sugars} & DPPH & ABTS & FRAP \\  & [mg GLE/g DM] & [mg TE/g DM] & [mg TE/g DM] & [mg FeSO\({}_{4}\)/g DM] \\ \hline LP30/TF70 & 5.32 \(\pm\) 1.31 b & 5.68 \(\pm\) 0.07 b (E) & 5.26 \(\pm\) 0.02 a (E) & 0.05 \(\pm\) 0.02 a (E) \\  & 4.55 \(\pm\) 0.51 a (W) & 5.72 \(\pm\) 0.33 a (W) & 0.10 \(\pm\) 0.02 b (W) \\ Meat Substitute & 1.34 \(\pm\) 0.09 a & 0.99 \(\pm\) 0.03 b (E) & 0.82 \(\pm\) 0.01 b (E) & 0.58 \(\pm\) 0.02 b (E) \\  & 0.63 \(\pm\) 0.02 a (W) & 0.54 \(\pm\) 0.06 a (W) & 0.14 \(\pm\) 0.00 a (W) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: The physicochemical characteristics of _L. cylindrica_ meat substitute. changes. By 12 days, the samples displayed more pronounced color changes with some surface irregularities, although the overall structural integrity was maintained. The color parameters of the _L. cylindrica_ meat substitute demonstrated significant changes during the 12-day storage period. The L* values (lightness) showed a notable decrease from 40.36 \(\pm\) 3.22 to 32.20 \(\pm\) 1.67 after 7 days, indicating substantial darkening, before partially recovering to 39.88 \(\pm\) 4.45 by day 12. This darkening phenomenon is consistent with non-enzymatic browning reactions, particularly Maillard reactions between reducing sugars and amino acids, which continue during refrigerated storage [58]. The presence of amino acids from _L. cylindrica_ seeds, particularly glutamic acid, provides reactive substrates for these browning reactions [59]. The progressive decrease in a* values (redness) from 11.53 \(\pm\) 1.19 to 8.79 \(\pm\) 0.83 over 12 days suggests oxidative degradation of red pigments, likely the betalains from the red beet component. This degradation pattern aligns with findings by [PERSON] et al. (2006) [60], who demonstrated that betalains are susceptible to oxidation even under refrigerated conditions. The relatively stable b* values (yellowness) ranging from 10.55 to 12.87 indicate that yellow pigments, possibly carotenoids from coral lentils, showed better stability during storage [61]. The cutting force measurements revealed significant textural changes during storage. Initial hardness at 2 days was 5.62 \(\pm\) 1.05 N, increasing substantially to 11.82 \(\pm\) 4.41 N after 7 days storage, indicating firmness development. The dramatic increase in cutting force from 5.62 \(\pm\) 1.05 N to 20.03 \(\pm\) 2.40 N over 12 days represents a 3.6-fold increase in product hardness. This progressive hardening can be attributed to multiple mechanisms: moisture migration, protein aggregation, and starch retrogradation from the tapioca component [62].