Thesis Abstract

Abstract
The rising global demand for sustainable and environmentally friendly food products has led to the increasing popularity of plant-based meat alternatives as a viable solution to reduce reliance on traditional animal agriculture. This thesis aims to explore the development of plant-based meat alternatives using novel ingredients and processing techniques to enhance their sensory attributes and nutritional profile. The research investigates the utilization of innovative plant protein sources, functional additives, and advanced processing methods to create plant-based meat products that closely mimic the taste, texture, and nutritional composition of conventional meat. Chapter One provides an introduction to the research topic, discussing 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 Two compiles relevant studies on plant-based meat alternatives, including discussions on plant proteins, flavor enhancers, texture modifiers, and various processing technologies used in the development of meat analogs. Chapter Three outlines the research methodology, detailing the experimental design, sample preparation, data collection procedures, and analytical techniques employed in the study. The chapter also includes information on sensory evaluation methods, nutritional analysis, and instrumental measurements used to assess the quality and characteristics of the plant-based meat products. Chapter Four presents a comprehensive discussion of the research findings, highlighting the impact of different ingredients and processing techniques on the sensory attributes, nutritional content, and overall acceptability of the plant-based meat alternatives. The chapter also addresses challenges encountered during the development process and proposes potential solutions to improve the quality and consumer acceptance of the products. In Chapter Five, the thesis concludes with a summary of the key findings, implications of the research, and recommendations for future studies in the field of plant-based meat alternatives. The research outcomes contribute valuable insights into the formulation and production of plant-based meat products, offering innovative strategies to meet the growing demand for sustainable and nutritious food options in the market. Overall, this thesis provides a comprehensive examination of the development of plant-based meat alternatives using novel ingredients and processing techniques, shedding light on the potential of plant-based proteins to revolutionize the food industry and address pressing environmental and health concerns associated with traditional meat production.

Thesis Overview

The project titled "Development of Plant-Based Meat Alternatives Using Novel Ingredients and Processing Techniques" aims to explore the innovative realm of plant-based meat alternatives as a sustainable and ethical solution to the increasing demand for meat products. With the growing concerns over environmental impact, animal welfare, and health implications associated with conventional meat production, there is a pressing need to develop alternative sources of protein that can mimic the taste, texture, and nutritional profile of traditional meat products. This research endeavors to investigate the use of novel ingredients and cutting-edge processing techniques to create plant-based meat alternatives that not only satisfy consumer preferences but also offer a more sustainable and ethical food choice. By harnessing the potential of plant-based proteins, such as soy, pea, and mycoprotein, in combination with various texturizing agents and flavor enhancers, this study seeks to develop meat analogs that closely resemble the sensory characteristics of animal-derived meats. Furthermore, the project will delve into the optimization of processing methods, including extrusion, high-moisture extrusion, and 3D printing, to enhance the structural integrity and palatability of plant-based meat alternatives. By fine-tuning the formulation and processing parameters, the research aims to overcome the challenges associated with texture, juiciness, and mouthfeel commonly found in existing plant-based meat products. Through a comprehensive analysis of the sensory attributes, nutritional composition, and consumer acceptance of the developed plant-based meat alternatives, this study intends to provide valuable insights into the feasibility and market potential of these products. Additionally, the research will address the technological, economic, and environmental implications of transitioning towards plant-based meat alternatives on a larger scale. Overall, the project "Development of Plant-Based Meat Alternatives Using Novel Ingredients and Processing Techniques" seeks to contribute to the ongoing efforts in the food industry to promote sustainable and cruelty-free food options while meeting the growing demand for protein-rich foods in a rapidly changing global landscape.