Formulation and Nutrient Profilling of Plant Based Meat Products

This study investigates the awareness, acceptance, and challenges surrounding plant-based meat alternatives in Puducherry. A structured survey involving 100 participants assessed consumer perceptions of these products. Using locally available ingredients such as jackfruit, channa, mushrooms, and soya chunks, plant-based patties were developed and evaluated for sensory attributes, nutritional composition, and cost. Sensory evaluation, laboratory nutritional analysis, and shelf-life studies were conducted. Results showed strong consumer interest, with favorable feedback on the product’s taste, texture, and nutritional profile. The developed patties were affordable, nutritious, and suitable for short-term refrigeration, indicating strong market potential (Singh & Joshi, 2020).