Objectives:
- To utilise mathematical optimisation models in identifying mixed plant protein blends with amino acid profiles similar to chicken breast meat
- To develop plant-based high-moisture meat analogues (HMMAs) via extrusion
- To create tasty plant-based Asian products and conduct consumer acceptability test
Approach:
Texturization of Plant Protein Ingredients
Mathematical Models
Commercial plant proteins: Soy, pea, chickpea, mung bean, fava bean, lentil, rice, wheat
Extrusion
Transformation of HMMA to Food Prototypes
Thermomechanical Processing
Formulation of prototypes
Asian Plant-based Food Prototypes
- Gyoza
- Ngoh Hiang
- Siew Mai