UNVEILING THE POTENTIAL: EXPLORING NOVEL PLANT-BASED PROTEIN SOURCES FOR INNOVATIVE PLANT-BASED FOOD PRODUCTS

Vegan eggs are gaining popularity in the food sector as plant-based alternatives to traditional eggs made from legumes, grains, and starches. These eggs products are designed to mimic the flavour, texture, and functioning of eggs although they may lack the same nutritional content and texture. This paper aims to utilize protein rich plant-based alternatives, vitamins and minerals, aquafaba, thickeners, and emulsifiers to develop a plant-based substitute for regular chicken eggs with a balanced nutritional profile. After creating a hard-boiled vegan egg, nutritional and textural study revealed a plant-based alternative with comparable levels of protein (11.86%), fat (1.4%), minerals (5.5%), and vitamins to those found in chicken eggs. The egg also contains fibre (3.2%), moisture content (29.05%) and water activity (0.986 aw), making it suitable for a plant-based diet and accommodating dietary restrictions. This vegan egg exhibits similar textural qualities and higher protein content which is noted in the result. SPSS is utilized for analysing sensory data and for comparing sensory analysis between vegan eggs and traditional eggs using the paired sample t-test tool. The vegan eggs will be packaged , ensuring sustainable, eco-friendly materials that preserve their quality and contribute a greener earth.