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

Devi, T. Archana; Rahul, R.; Joshua, H. Melvin; Naveen, N.; Karthik, Pothiyappan

doi:10.1039/d3fb00210a

Sustainable Food Technol.

2024

DOI: 10.1039/d3fb00210a

|View full text |Cite

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

T. Archana Devi,

R. Rahul,

H. Melvin Joshua

et al.

Abstract: The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Maxy,

Khalid,

Teh

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

Extrusion‐based 3D printing technology has emerged as a promising method for developing soy protein‐based meat analogs, addressing the urgent demand for sustainable and nutritious alternatives to traditional meat sources. There is a growing global interest in soy protein‐based diets, driven by environmental sustainability, health, and animal welfare concerns. Extrusion‐based 3D printing involves pushing soy protein pastes through a nozzle to develop layers that build up into three‐dimensional objects and enable the production of structures closely mimicking the texture and appearance of real meat. Soy proteins, characterized by their high protein content and balanced amino acid profile, are ideal for producing meat‐like textures and flavors. This review explores the application of extrusion and 3D printing technologies in soy protein‐based meat analog production, emphasizing their potential to replicate the sensory qualities of animal meat. It discusses the advantages and challenges associated with these technologies, including the optimization of printing parameters for consistency and quality. Rheological studies are conducted to achieve smooth extrusion and proper layer formation whereas integrating fats, fibers, and natural flavors to enhance texture and taste. The review provides an overview of extrusion processes, highlighting rheological studies optimizing the flow behavior of soy protein pastes for effective 3D printing. Additionally, it examines textural studies aimed at mimicking the mouthfeel and bite of real meat, as well as printing performance evaluated through shape retention, layer resolution, structural strength, and printing accuracy. Consumer acceptance of soy protein‐based meat analogs is also discussed, highlighting the familiarity with soy products and the increasing demand for plant‐based alternatives. The review concludes by considering prospects for these technologies, focusing on innovations in extrusion and 3D printing, market trends, and evolving consumer preferences.

show abstract

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Maxy,

Khalid,

Teh

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

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.

Cited by 1 publication

References 47 publications

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Contact Info

Product

Resources

About