Download complete project materials on Production Acceptibility And Proximate Analysis Of Meat Analogue
ABSTRACT
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Two different sample s if meat analogue was produced from wheat gluten and soybeans respectively. Sample A was produced from 100% wheat flour and sample B was produced from 100% soybeans. Sensory evaluation of each samples was carried out as well as proximate composition of the samples A and B, result of the sensory evaluation reveal that sample B ( soya beans cheese; Tofu) , was the most preferable to that of sample A ( wheat flour; Seitan), in terms of colour, texture taste and general acceptability.
The proximate composition (ash, moisture, protein, fat content, crude fibre and carbohydrate ) were analysed. The ash content of sample A was 1.4% and Sample B 1.2 %, respectively then moisure content of sample A was 10.5% and sample B was11% , protein content of sample A was 12.1% while sample B was 36.6%, fat content of sample A was 1.36 % and sample B was 2.16%, crude fiber content of sample A was 5% while that of sample B was 2% and carbohydrate content of sample A was 69.64% while that of sample B was 46.74%. From the results, it was found that soybeans can be use to produce meat analogue of better quality than wheat flour.
CHAPTER ONE
Introduction
A meat analogue also called a meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat, approximate certain aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based or gluten-based.
Generally meat analogue is understood to mean a food made from non meat, sometimes without animal product such as dairy. The market for meat imitations include vegetarians, vegans, non vegetarians seeking to reduce their meat consumption for health or ethical reasons and following religious dietary laws.
Meat analogue is a vegetarian and meat substitute product, protein are known to satiate more fuel than foods high in other constituent. Development of new food product that are attractive to consumers is a challenge to food technologist s (Van triyp et al, 2008) however it is even more complex when new foods are meant as a substitute for product that are highly appreciated like meat (Waansinktal 2005) this challenge is faced by researchers and developers of new substance meat substance that needs to reduce the negative environment.
Impact of industrial scale meat production for human consumption (Aiking et al 2005). These new meat substitute are thus intended for vegetarians but need to attract new consumers, namely current meat consumers, and out to facilitate avoiders to decrease their consumption of meat even further meat substitute are currently primarily aimed and used by vegetarians and semi vegetarians and have strong emphasis on health and ethical quality aspect (hoek et al 2004).
Studies have shown that a premium for organic alternatives (organic meat) was a critical limiting factors in consumer acceptance (Gruner et al 2004). Soy protein mixed with gluten and starch was extruded into fibrous meat analogue under high moisture and high temperature condition (keshun liu and Fu-hung sieh, 2008).
Soy protein and wheat gluten have been the dominant raw materials of meat surrogate for a long time (li et al 2007). Over recent decades, protein products from other plants based raw materials such as peas, chickpeas, lupins, maize and canola have been developed in food grade quality. (Boye et al 2010). Additionally, protein product from animal based sources such as milk and eggs from new sources such as mushroom (fungi) and bacteria are available nowadays (Florian wild and Micheal Zerny et al 2014)
1.1 General Objectives
To develop meat analogue using soybeans and wheat, which has high protein content that can be compared with meat in nutritional value and function.
1.2 Aims and Objectives
Produce meat alternate from soybeans and gluten wheat (tofu & seitan)
Determine the proximate composition of tofu and seitan
Evaluate the sensory qualities of the tofu and seitan
Develop meat analogue that may reduce the risk of cardiovascular disease
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