Vol. 11, Special Issue 9 (2022)

Author(s):
Pankti Patel and Sury Pratap Singh

Abstract:
Search for meat substitute is currently trending. Animal -based foods are being replaced by plant-based foods in people diet. Plant-based sources are inexpensive, have a high nutritious content, environment friendly and have a low danger of spreading any zoonotic diseases. Soy bean has been used as the foundational ingredients for vegan meat preparation. Lentils, mushroom extract, texturized vegetable protein (TVP) are added as auxiliary ingredients to provide nutritional value and increase sensory characteristics. Structuring technologies used includes top-down strategy and bottom-up strategy. Future-generation youths are more likely to favor environmentally beneficial technologies. This paper summaries all the aspects of preparation and analysis of vegan meat.