Meat Analogue to Replace Sausage

This project was to prepare a soy based meat analogue containing equal or more protein than regular meat based.Soy protein concentrate prepared by coagulation of soy milk protein was dried and grinded into powder to use as the base raw material for the product.The stabilizer carboxy methyl cellulose (CMC) was added in the different variation of 1%, 1.5%, 2% and 2.5% to stabilize the emulsion formed by the oil added in the formulation.A meat like characteristic along with firmness and chewiness was developed by adding gluten to the product.Corn flour, the binder and its concentration was varied from 6%, 8%, 10% and 12% for its optimization to hold the protein together with the oil base.The desired meat-like flavor was developed adding salt and other necessary spices to the product.Sensory analysis containing 1.5% CMC with 8% binder was found best with 57.12 %0.22 moisture, 14.96 0.002% crude fat, 12.87 0.11% crude protein, 3.97 0.02% crude ash and differential carbohydrate content 11.08 0.18%.While for market sausage it was found to be of 63.71 0.20% moisture, 16.47 0.23% fat, 12.92 0.18% protein, and 2.23 0.04% ash and 4.66 0.42% carbohydrate.The cost calculation of the product was found to be USD 0.5/100 g. with 230.433Kcal.