Thesis Abstract

Abstract
The global demand for sustainable and nutritious food options has led to the exploration of plant-based meat alternatives as a viable solution. This thesis focuses on the development and optimization of a plant-based meat alternative using novel ingredients in food technology. The research aims to address the growing need for environmentally friendly and healthy protein sources by creating a product that mimics the taste, texture, and nutritional profile of traditional 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 definition of key terms. Chapter Two comprises a comprehensive literature review that examines existing knowledge on plant-based meat alternatives, novel ingredients, food technology, and consumer preferences towards meat substitutes. Chapter Three outlines the research methodology employed in this study, including the selection of ingredients, formulation development, processing techniques, sensory evaluation, and nutritional analysis. The chapter also discusses the experimental design, data collection methods, and statistical analysis used to optimize the plant-based meat alternative. Chapter Four presents a detailed discussion of the findings obtained from the formulation development and optimization process. This chapter evaluates the sensory attributes, nutritional composition, texture profile, and overall acceptance of the plant-based meat alternative compared to traditional meat products. The implications of the results are discussed in relation to the feasibility of scaling up production and commercialization. In Chapter Five, the conclusion and summary of the thesis are provided, highlighting the key findings, implications for the food industry, and recommendations for future research. The study contributes to the field of food technology by providing a novel plant-based meat alternative that offers a sustainable and nutritious protein source for consumers seeking meat substitutes. The research also underscores the importance of innovation and optimization in developing alternative food products that meet consumer expectations while promoting environmental sustainability.

Thesis Overview

The project titled "Development and Optimization of a Plant-Based Meat Alternative Using Novel Ingredients in Food Technology" aims to address the growing demand for sustainable and plant-based meat alternatives in the food industry. With the increasing awareness of environmental issues and health concerns associated with traditional meat consumption, there is a pressing need to develop innovative plant-based alternatives that mimic the taste, texture, and nutritional profile of meat products. This research project focuses on utilizing novel ingredients and advanced food technology techniques to create a plant-based meat alternative that can appeal to a wide range of consumers. The project will involve a comprehensive exploration of various plant-based protein sources, flavor enhancers, texturizing agents, and other functional ingredients to optimize the sensory properties and nutritional quality of the meat alternative. Through a systematic approach that integrates food science, culinary arts, and sensory evaluation methodologies, the project aims to develop a plant-based meat alternative that not only meets the sensory expectations of consumers but also offers a sustainable and healthier dietary option. By optimizing the formulation and processing parameters, the project seeks to achieve a product that closely resembles the taste, texture, and mouthfeel of conventional meat products while providing the essential nutrients and functional benefits associated with plant-based ingredients. Furthermore, the research will assess the feasibility and scalability of the developed plant-based meat alternative for commercial production. By evaluating the production efficiency, cost-effectiveness, and shelf stability of the product, the project aims to provide insights into the practical implementation of plant-based meat alternatives in the food industry. Overall, this research project represents a significant contribution to the field of food technology by advancing the development of sustainable and nutritious plant-based meat alternatives. The outcomes of this study have the potential to drive innovation in the food industry, promote environmental sustainability, and offer consumers a diverse range of dietary choices that align with their preferences for healthy and ethically produced food products.