Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate

“…Later Tang or early Song dynasty, the consumption of tofu was spread to Japan ( He et al, 2020 ). Later on, John Harvey Kellogg developed nut and cereal-based products (i.e., Nuttose and Protose) to foster good health in humans in the early twentieth century ( Bakhsh et al, 2021a ).…”

“…Soybean is an easily available and extensively used ingredient in meat analogs worldwide. It has been renowned for its excellent nutritional and functional attributes; abundant in carbohydrates, fat, fiber, vitamins, micro- and macro-nutrients ( Bakhsh et al, 2021a ). Historically, it has been used in various Buddhist food recipes such as they used soy protein isolates, soy protein concentrates, and soy deflated flour to develop fabricated soy products ( Sha and Xiong, 2020 ).…”

“…Kumar and his colleagues substantially reported that due to proportionate nutrients content of soybean being used to replace red meat ( Kumar et al, 2017 ). Soybean protein has designated the maximum possible score of 1.0 for being identical to the animal protein on the scale of Protein Digestibility Corrected Amino Acid Score ( Bakhsh et al, 2021a ). Its proteins have been used for individuals with cardiovascular disease as they lower blood cholesterol ( Kumar et al, 2017 ).…”

“…A mixture of non-textured and textured soy proteins is used to manufacture the meat analogs ( Mäkinen et al, 2017 ). Soy proteins have been used to manufacture different products such as chicken-style nuggets and breasts, meat-free sausages, and sliced cooked meats similar products ( Bakhsh et al, 2021a ). Defatted soy flour is utilized to obtain textured-vegetable protein by detaching soluble carbohydrates and texturing the filtrate by spinning or extrusion ( He et al, 2020 ).…”

“…The nutritional profile of plant-based meat analogs is improved by incorporating the proteins with balanced amino acid profile and lipids with low saturated fatty acid contents ( Kyriakopoulou et al, 2021 ). Additionally, dietary fiber also plays a significant role in improving the textural properties and fluid-binding capacity of meat analogs ( Bakhsh et al, 2021a ). Likewise, the processing operations used in the manufacturing of plant-based meat alternatives such as mixing, shearing, extrusion, spinning etc., are also vital to obtain the desired functionality of meat analogs ( Sha and Xiong, 2020 ).…”