Formulation of plant-based meat alternatives and its optimization by experimental design using response surface methodology

Abstract

The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits. In an effort to develop meat alternatives, response surface methodology (RSM) is used to optimize the formulation. In this study, wheat flour, soy flour, and horse gram were used as the primary ingredients. The process involved an initial screening experiment for the determination of suitable ingredient concentrations followed by a numerical optimization method, RSM-Central Composite Design (CCD). The goal of the optimization was to achieve protein, energy, and carbohydrate efficiencies of 95%, 89%, and 86%, respectively. The final product was tested using specific quantities of ingredients, resulting in maximum amounts of crude protein (20.278 g), carbohydrates (73.488 g), and energy (362.879 kcal). The morphological and textural studies of plant-based meat exhibit comparable characteristics to the available animal meats. This research work highlights the potential advancement of plant-based ingredients in developing nutritionally balanced meat alternatives.