Thesis Abstract

Abstract
The global shift towards sustainable and environmentally friendly food options has led to an increased interest in plant-based meat analogues as alternatives to traditional animal-based products. This thesis focuses on the development of plant-based meat analogues using novel ingredients and processing techniques to enhance their sensory attributes and nutritional profiles. The research aims to address the growing demand for plant-based meat alternatives that mimic the taste, texture, and nutritional value of traditional meat products. Chapter one provides an introduction to the study, presenting the background of plant-based meat analogues, the problem statement, objectives of the study, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter two comprises a comprehensive literature review covering ten key areas related to plant-based meat analogues, including consumer trends, ingredient selection, processing methods, sensory evaluation, and nutritional aspects. Chapter three details the research methodology, outlining the experimental design, sample preparation, ingredient selection criteria, processing techniques, sensory evaluation methods, and analytical approaches. The chapter also discusses the statistical analysis used to interpret the results and draw meaningful conclusions. Chapter four presents an in-depth discussion of the findings, highlighting the impact of novel ingredients and processing techniques on the sensory attributes and nutritional quality of plant-based meat analogues. The chapter explores the challenges encountered during the development process and proposes potential solutions to optimize product formulation and processing parameters. Finally, chapter five summarizes the key findings of the study and provides a conclusion based on the research outcomes. The thesis concludes with recommendations for future research directions in the field of plant-based meat analogues, emphasizing the importance of continued innovation and collaboration to meet the evolving demands of consumers seeking sustainable and nutritious food options. In conclusion, this thesis contributes to the growing body of knowledge on plant-based meat analogues by exploring the potential of novel ingredients and processing techniques to enhance product quality and consumer acceptance. The research findings provide valuable insights for food scientists, industry professionals, and policymakers seeking to promote sustainable and healthy food choices in the global market.

Thesis Overview

The project titled "Development of Plant-Based Meat Analogues Using Novel Ingredients and Processing Techniques" aims to address the increasing demand for sustainable and ethical food options by exploring the development of plant-based meat analogues. In recent years, there has been a growing interest in plant-based alternatives to traditional meat products due to concerns about environmental sustainability, animal welfare, and health. Plant-based meat analogues have the potential to provide consumers with a more sustainable and ethical protein source while offering a similar sensory experience to conventional meat products. The research will focus on the utilization of novel ingredients and innovative processing techniques to create plant-based meat analogues that closely mimic the taste, texture, and nutritional profile of animal-based meats. By incorporating a variety of plant-based proteins, fats, fibers, and flavoring agents, the project aims to optimize the formulation of plant-based meat analogues to achieve a desirable sensory experience and nutritional content. Furthermore, the project will investigate the impact of different processing techniques, such as extrusion, texturization, and flavor enhancement, on the overall quality of plant-based meat analogues. By analyzing the effects of processing parameters on the texture, color, flavor, and nutritional characteristics of the products, the research aims to identify the optimal conditions for producing high-quality plant-based meat analogues. Through comprehensive sensory evaluations and nutritional analyses, the project aims to assess the consumer acceptance and nutritional value of the developed plant-based meat analogues. Understanding consumer preferences and nutritional needs is crucial for the successful commercialization of plant-based meat products and for promoting their widespread adoption as a sustainable and ethical food option. Overall, the research on the development of plant-based meat analogues using novel ingredients and processing techniques is essential for advancing the field of plant-based food technology and for addressing the growing demand for sustainable and ethical food products. By creating plant-based meat analogues that are not only environmentally friendly and cruelty-free but also delicious and nutritious, this project aims to contribute to a more sustainable and compassionate food system.