Thesis Abstract

Abstract
Plant-based proteins have gained significant popularity in recent years due to their nutritional benefits, environmental sustainability, and ethical considerations. The aim of this thesis was to develop a novel food product incorporating plant-based proteins to meet the growing demand for sustainable and healthy food options. This research project involved a comprehensive investigation into the formulation, processing, and sensory evaluation of the plant-based food product. Chapter One provides an introduction to the research topic, including the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The chapter also includes definitions of key terms used throughout the thesis. Chapter Two presents a detailed literature review covering ten key aspects related to plant-based proteins, food product development, consumer trends, sustainability, and market analysis. The review of existing literature served as a foundation for the research methodology and product development strategies. Chapter Three outlines the research methodology, including the selection of plant-based protein sources, formulation development, processing techniques, and sensory evaluation methods. The chapter highlights the experimental design, data collection procedures, and statistical analysis techniques employed in the study. Chapter Four presents the findings of the research, with an elaborate discussion on the formulation optimization, sensory attributes, nutritional composition, and consumer acceptance of the novel plant-based food product. The chapter also includes a comparative analysis with existing plant-based products in the market. Chapter Five offers a comprehensive conclusion and summary of the thesis, highlighting the key findings, implications for the food industry, research limitations, and recommendations for future studies. The conclusion emphasizes the significance of developing innovative plant-based food products to address the global challenges of food security and sustainability. In conclusion, the "Development of a Novel Food Product Incorporating Plant-Based Proteins" thesis contributes to the field of food science and technology by offering insights into the formulation and sensory aspects of plant-based food product development. The research outcomes provide valuable information for food manufacturers, researchers, and consumers interested in sustainable and nutritious food choices.

Thesis Overview

The project titled "Development of a Novel Food Product Incorporating Plant-Based Proteins" aims to explore innovative strategies in the food industry by focusing on the development of a new food product that incorporates plant-based proteins. This research overview will provide a comprehensive explanation of the project, highlighting its significance, objectives, methodology, and expected outcomes. **Significance of the Project:** The growing interest in plant-based diets and sustainable food production has led to an increased demand for plant-based protein sources. By developing a novel food product that incorporates plant-based proteins, this project aims to contribute to the diversification of food options, catering to consumers looking for healthier and more sustainable alternatives to traditional animal-based products. **Objectives of the Project:** The primary objective of this project is to develop a new food product that not only incorporates plant-based proteins but also meets consumer preferences in terms of taste, texture, and nutritional value. Additionally, the project aims to assess the feasibility of scaling up production and commercializing the novel food product. **Methodology:** The research will begin with a thorough review of existing literature on plant-based proteins, food product development, consumer preferences, and market trends. Subsequently, experimental work will focus on formulating the novel food product, optimizing its ingredients and processing methods to achieve the desired sensory and nutritional attributes. Sensory evaluation panels and nutritional analysis will be conducted to assess the quality of the developed product. Furthermore, a market analysis will be performed to evaluate the potential commercial viability of the novel food product. **Expected Outcomes:** Through this research project, it is anticipated that a novel food product incorporating plant-based proteins will be successfully developed, meeting the project objectives of taste, texture, and nutritional value. The sensory evaluation and nutritional analysis will provide valuable insights into consumer acceptance and the health benefits of the product. The market analysis will offer insights into potential market opportunities and challenges for commercialization. In conclusion, the project "Development of a Novel Food Product Incorporating Plant-Based Proteins" represents an important initiative in the food science and technology field, aiming to address current trends and consumer demands for sustainable and nutritious food options. By combining innovative product development with market analysis, this research seeks to contribute to the advancement of plant-based food technologies and the promotion of healthier and more environmentally friendly food choices.