DEVELOPMENT AND QUALITY EVALUATION OF PLANT-BASED HIGH PROTEIN MEAT ALTERNATIVES

Abstract

Plant-based high-protein meat alternatives are essential in Bangladesh to address nutritional deficiencies, promote sustainable and cost-effective food sources, and enhance public health. Research in this area is critical to develop locally relevant and affordable solutions that improve overall nutrition while considering cultural dietary preferences. The main objective of this study is to formulate plant-based meat alternatives using soybean and wheat gluten with a focus on achieving elevated protein content, evaluating nutritional attributes, assessing microbiological safety and bioactive compounds, and conducting sensory and cost analysis. When examining soy meat and gluten meat side by side, soy meat showed elevated levels of moisture (75.48%), crude fiber (0.08%), ash (0.93%), total phenolic content (2.41 mg GAE/100g), and antioxidants (3.12 mg TE/100g). In contrast, it exhibited lower protein (13.65%) and total flavonoid content (11.07 mg QE/100g) compared to gluten meat. ANOVA (Analysis of Variance) and Tukey's test was employed in this study, with a significance level of 5%, to compare and analyze all the collected data. The energy content per 100g was 124.56 kcal for soy meat and 112.48 kcal for gluten meat. During the 15-day storage period at refrigeration temperature, microbiological analysis yielded no detection of yeasts, molds or bacteria in any of the samples. Despite the texture and taste preference for gluten meat, soy meat was the overall preferred choice in sensory evaluation, excelling in appearance, aroma, and overall acceptability.