Thesis Abstract

Abstract
The global demand for sustainable and nutritious food options has driven the development of plant-based meat alternatives as a viable solution to address environmental and health concerns associated with traditional meat consumption. This thesis explores the utilization of novel food processing techniques to enhance the nutritional quality of plant-based meat alternatives. The study investigates various processing methods and their impacts on the nutritional composition, sensory attributes, and overall quality of plant-based meat products. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. Chapter Two presents a comprehensive literature review encompassing ten key areas related to plant-based meat alternatives, food processing techniques, nutritional enhancement strategies, and consumer perceptions. Chapter Three outlines the research methodology, detailing the experimental design, sample preparation, data collection methods, and statistical analysis techniques employed in the study. This chapter also discusses the selection criteria for raw materials, processing parameters, and quality evaluation methods used to assess the nutritional improvements achieved through novel food processing techniques. In Chapter Four, the findings of the study are extensively discussed, focusing on the impact of various processing techniques on the nutritional content, sensory properties, and overall acceptability of plant-based meat alternatives. Results from sensory evaluations, nutritional analyses, and texture profiling provide insights into the effectiveness of different processing methods in enhancing the quality of plant-based meat products. Chapter Five summarizes the key findings of the research and provides a conclusion based on the outcomes of the study. The significance of the findings in relation to the development of healthier and more sustainable plant-based meat alternatives is highlighted, along with recommendations for future research directions in this field. Overall, this thesis contributes to the growing body of knowledge on the utilization of innovative food processing techniques to improve the nutritional quality of plant-based meat alternatives. The research outcomes offer valuable insights for food technologists, nutritionists, and food manufacturers seeking to enhance the nutritional profile and consumer acceptance of plant-based meat products in the market.

Thesis Overview

The project titled "Utilization of novel food processing techniques to enhance the nutritional quality of plant-based meat alternatives" aims to investigate and explore innovative food processing methods that can be applied to enhance the nutritional profile of plant-based meat alternatives. With the growing popularity of plant-based diets and the increasing demand for meat alternatives, there is a need to develop products that not only mimic the taste and texture of traditional meat but also offer comparable nutritional benefits. The research will focus on novel food processing techniques that have the potential to improve the nutritional quality of plant-based meat alternatives, such as extrusion, fermentation, fortification, and encapsulation. These techniques can be used to enhance the protein content, improve the amino acid profile, increase the bioavailability of nutrients, and reduce antinutritional factors in plant-based meat products. Furthermore, the project will investigate the impact of these processing methods on the sensory attributes, texture, and overall acceptability of plant-based meat alternatives. By optimizing the processing parameters and ingredients used in the production of plant-based meat products, the research aims to develop healthier and more nutritious alternatives to traditional meat products. Overall, this research overview highlights the importance of utilizing innovative food processing techniques to enhance the nutritional quality of plant-based meat alternatives. By improving the nutritional profile and sensory attributes of these products, the project aims to contribute to the development of sustainable and healthier food options for consumers who are seeking plant-based alternatives to meat.