Optimization and development of plant based meat analogue formulations 

Abstract

A meat analogue is a meat-like substance made from plants and made to look, taste, smell and feel like meat. The main function of meat analogue is to replace meat in the diet. This study was aimed at introducing the potential of soybean, chickpea, mushrooms and jackfruit to develop a healthy meat analogue. The central composite design of response surface methodology (RSM) was used for designing the 24 experimental formulations for the development of meat analogues with said protein sources and coded as S1 to S24. The steaming method was used to texturize all the 24 formulations produced. All the texturized samples were then examined for various textural properties using texture analyzer. On the basis of overall textural properties (hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of textured samples comparing with controlled sample (goat meat), 16 samples were screened out. The selected 16 samples were then analyzed for proximate composition (moisture content, fat content, ash content, fiber content, protein content and carbohydrate) and 8 samples were selected comparing with controlled sample (goat meat) on the basis of protein content for further screening of samples as per sensory evaluation. The sensory evaluation of chosen 8 samples was carried out using 9 point Hedonic scale with semi-trained panel. Eventually samples S2, S8, S19, and S22 were screened out on the basis of sensory evaluation. The work thus concludes that if formulated properly, it is possible to prepare acceptable quality meat analogue using defatted Soy flour, Kabuli Chickpea flour, Mushroom paste and Jackfruit flour as vegetarian protein source. The selected samples S19, S2, S8 and S22 can be used as goat meat replacer as carries good texture, high protein and acceptable organoleptic characteristics.