A new study on plant-based meat analogues
In the vegetarian and vegan era, it is interesting to find alternatives to meat that fulfill the sensory needs of humans. With this in mind, Oni Yuliarti, Tay Jun Kiat Kovis and Ng Jun Yi conducted a study on plant-based meat analogues made from wheat and peas, which was published in Journal of Food Engineering.
They observed that a formulation containing 4% of pea protein and 13% of wheat protein was the best in terms of sensory preference. Such formulation presented a layered and fibrous structure. They concluded that high quality meat analogues can be produced based on plants.