Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottomup approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared with the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring)are used in the preparation of meat analogs. This article aims to discuss the impact of ingredients on the textural properties of plant-based meat products.

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The research aimed to develop a new product using underutilized seeds; hence an energy bar was developed using Chironji (Buchanania lanzan) seeds. Chironji seeds, oats, puffed rice, dates, condensed milk, jaggery, butter, raisins, and almonds were combined to make the energy bars. Chironji seeds and Condensed Milk were added as major ingredients for the production of energy bars. Date paste was added to increase flavor and also as a binding agent. Butter and jaggery were added as preservatives and sweetener. The finished bars were preserved for nutritional and sensory analysis. Chironji seeds and condensed milk were used in varied proportions and a total of five samples were prepared. As per the analysis, Moisture content (8.00 ± 2.00% to 12.00 ± 2.00%), Ash content (1.33 ± 1.16% to 3.33 ± 1.16%), Fat content (24.00 ± 2.00% to 27.33 ± 1.16%), Protein content (10.57 ± 0.12% to 12.93 ± 0.58%), TSS (7.33 ± 0.58º to 8.00 ± 1.00º), and pH (5.26 ± 0.01 to 5.36 ± 0.01) were the physicochemical properties measured in all of the prepared energy bar samples. The L* value (51.23 ± 0.25 to 74.17 ± 0.21), a* value (7.90 ± 0.20 to 21.23 ± 0.25), and b* value (27.27 ± 0.25 to 52.27 ± 0.25) of the bar samples were determined using the CIE lab. Energy bars were rated on the 9-point hedonic scale for sensory evaluation and the attributes of color (7.67 ± 0.58 to 8.67 ± 0.58), texture (8.33 ± 0.58 to 9.00 ± 0.00), taste (7.67 ± 0.58 to 9.00 ± 0.00), aroma (8.00 ± 0.00 to 8.33 ± 0.58), and overall acceptability (8.17 ± 0.14 to 8.83 ± 0.14) were measured.

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