Thesis Abstract

Abstract
The global shift towards plant-based diets has created a demand for meat alternatives that mimic the taste, texture, and nutritional profile of traditional meat products. This thesis explores the development of plant-based meat alternatives using novel ingredients and processing techniques to meet the growing consumer demand for sustainable and healthy food options. The research focuses on the formulation of plant-based meat products that closely resemble animal-based meats in terms of flavor, texture, and nutritional content. Chapter 1 provides an introduction to the project, outlining the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter 2 examines previous studies on plant-based meat alternatives, analyzing different ingredients and processing methods used in their development. The chapter highlights the importance of selecting appropriate ingredients and processing techniques to achieve the desired sensory properties and nutritional profile of plant-based meat products. Chapter 3 details the research methodology employed in this study, including the selection of ingredients, formulation of plant-based meat prototypes, processing techniques, and sensory evaluation methods used to assess the quality of the products. The chapter also describes the experimental design and data analysis procedures followed to evaluate the effectiveness of different ingredient combinations and processing parameters in creating plant-based meat alternatives. Chapter 4 presents a comprehensive discussion of the research findings, including the sensory attributes, nutritional composition, and textural properties of the developed plant-based meat products. The chapter also explores the impact of different ingredients and processing techniques on the overall quality and consumer acceptance of the plant-based meat alternatives. The results highlight the potential of using novel ingredients and innovative processing methods to create plant-based meat products that closely resemble traditional meat products. Finally, Chapter 5 provides a conclusion and summary of the thesis, summarizing the key findings, implications, and recommendations for future research in the field of plant-based meat alternatives. The study contributes to the growing body of knowledge on sustainable food systems and offers insights into the development of plant-based meat products that can help address environmental, health, and ethical concerns associated with conventional meat production. In conclusion, the "Development of Plant-Based Meat Alternatives Using Novel Ingredients and Processing Techniques" thesis aims to advance the understanding of plant-based meat technology and support the transition towards more sustainable and ethical food choices in the global food industry.

Thesis Overview

The project titled "Development of Plant-Based Meat Alternatives Using Novel Ingredients and Processing Techniques" aims to explore innovative methods for creating plant-based meat alternatives that closely mimic the taste, texture, and nutritional profile of traditional animal-based meats. This research seeks to address the growing demand for sustainable and ethical food options by developing plant-based products that appeal to a wide range of consumers. The study will focus on identifying and evaluating novel ingredients sourced from plants that can be used to create meat-like textures and flavors. By analyzing the functional properties of these ingredients and their interactions during processing, the research aims to optimize formulations for plant-based meat products that are both nutritious and palatable. Furthermore, the project will investigate various processing techniques, such as extrusion, high-pressure processing, and fermentation, to enhance the sensory attributes and overall quality of plant-based meat alternatives. By understanding the impact of different processing methods on the final product characteristics, the research aims to develop innovative approaches to improve the taste, texture, and nutritional value of plant-based meats. Through a combination of laboratory experiments, sensory evaluations, and consumer studies, this research will provide valuable insights into the development of plant-based meat alternatives. By bridging the gap between food science and consumer preferences, the project seeks to contribute to the advancement of sustainable food technologies and the promotion of plant-based diets as a viable and appealing option for consumers seeking healthier and more environmentally friendly food choices.