{"id":638,"date":"2024-12-12T19:06:48","date_gmt":"2024-12-12T19:06:48","guid":{"rendered":"https:\/\/chempublishers.com\/anst\/?page_id=638"},"modified":"2024-12-12T19:12:24","modified_gmt":"2024-12-12T19:12:24","slug":"development-and-quality-assessment-of-artificial-meat-from-soya-beans-and-peanuts-2","status":"publish","type":"page","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/development-and-quality-assessment-of-artificial-meat-from-soya-beans-and-peanuts-2\/","title":{"rendered":"Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"638\" class=\"elementor elementor-638\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6516df5 e-flex e-con-boxed e-con e-parent\" data-id=\"6516df5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3fafaab elementor-widget elementor-widget-text-editor\" data-id=\"3fafaab\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span class=\"name\" style=\"margin: 0px; padding: 0px; font-weight: bold; display: block;\">Shahid Masood\u00a0<a style=\"margin: 0px; padding: 0px; color: #40a269; text-decoration-line: none;\" href=\"https:\/\/orcid.org\/0000-0003-4448-6316\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" style=\"margin: 0px; padding: 0px; width: 18px;\" src=\"https:\/\/anst.scione.com\/cms\/orcid.png\" border=\"0\" \/><\/a><\/span><\/p><p style=\"margin: 0px; padding: 0px 0px 17px; line-height: 25px; letter-spacing: 0.3px; color: #777777;\">Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p><p><span class=\"name\" style=\"margin: 0px; padding: 0px; font-weight: bold; display: block;\">Faizullah Khan<\/span><\/p><p style=\"margin: 0px; padding: 0px 0px 17px; line-height: 25px; letter-spacing: 0.3px; color: #777777;\">Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p><p><span class=\"name\" style=\"margin: 0px; padding: 0px; font-weight: bold; display: block;\">Muhammad Ashraf<\/span><\/p><p style=\"margin: 0px; padding: 0px 0px 17px; line-height: 25px; letter-spacing: 0.3px; color: #777777;\">Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p><p><span class=\"name\" style=\"margin: 0px; padding: 0px; font-weight: bold; display: block;\">Alim-un-Nisa<\/span><\/p><p style=\"margin: 0px; padding: 0px 0px 17px; line-height: 25px; letter-spacing: 0.3px; color: #777777;\">Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p><p><span class=\"name\" style=\"margin: 0px; padding: 0px; font-weight: bold; display: block;\">Asma Saeed<\/span><\/p><p style=\"margin: 0px; padding: 0px 0px 17px; line-height: 25px; letter-spacing: 0.3px; color: #777777;\">Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p><table style=\"margin: 0px 0px 0px 30px; padding: 7px; border-top: 1px solid #ececec; border-bottom: 1px solid #ececec; font-size: 13px;\" border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody style=\"margin: 0px; padding: 0px;\"><tr style=\"margin: 0px; padding: 0px;\"><td style=\"margin: 0px; padding: 0px;\" align=\"center\" valign=\"top\"><span style=\"margin: 0px; padding: 0px; font-weight: bolder;\">Received<\/span><br style=\"margin: 0px; padding: 0px;\" \/>18 Jul, 2024<\/td><td style=\"margin: 0px; padding: 0px; border-left-color: #cccccc;\" align=\"center\" valign=\"top\"><span style=\"margin: 0px; padding: 0px; font-weight: bolder;\">Accepted<\/span><br style=\"margin: 0px; padding: 0px;\" \/>11 Aug, 2024<\/td><td style=\"margin: 0px; padding: 0px; border-left-color: #cccccc;\" align=\"center\" valign=\"top\"><span style=\"margin: 0px; padding: 0px; font-weight: bolder;\">Published<\/span><br style=\"margin: 0px; padding: 0px;\" \/>16 Aug, 2024<\/td><\/tr><\/tbody><\/table><div class=\"item abstract\" style=\"margin: 0px; padding: 0px 30px 30px; color: #000000; font-family: Arial, Helvetica, sans-serif; font-size: 15px;\"><p class=\"ql-align-justify\" style=\"margin: 20px 0px; padding: 0px; text-align: justify; line-height: 25px; letter-spacing: 0.3px;\">Plant-based meats are rapidly becoming popular due to being low in fat and high in protein in today&#8217;s food markets. Soya-based artificial meat possesses a broad spectrum of functionality and is now a key component of many processed meat products. It has many features like higher nutritional value than animal meat, is more homogeneous, long-lasting and free from cholesterol and bad fat, and contains a high content of heart and friendly unsaturated fatty acids. In current research, a small portion of peanut milk has been blended with soya milk to overcome the beany flavour of soya in the final product, which is often disliked. The physico-chemical and sensory evaluation of the artificial soya-based meat was a significant part of this research. This activity aimed to improve the final characteristics, particularly sensory attributes of soya-based meat. The artificial meat from soybeans and peanuts can be a source of essential amino acids and minerals.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-69d81a6 e-con-full e-flex e-con e-child\" data-id=\"69d81a6\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c12f632 elementor-widget elementor-widget-text-editor\" data-id=\"c12f632\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3 class=\"label\">How to Cite this paper?<\/h3><div class=\"csl-entry\"><p><br \/><strong>APA-7 Style<\/strong><br \/>Masood, S., Khan, F., Ashraf, M., , ., Saeed, A. (2024). Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 4(1-2), 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<br \/><br \/><strong>ACS Style<\/strong><br \/>Masood, S.; Khan, F.; Ashraf, M.; , .; Saeed, A. Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05\" target=\"_blank\" rel=\"noopener\"><em>J. Adv. Nutri. Sci. Tech.<\/em>\u00a02024, 4, 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<br \/><br \/><strong>AMA Style<\/strong><br \/>Masood S, Khan F, Ashraf M, , Saeed A. Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>. 2024; 4(1-2): 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<br \/><br \/><strong>Chicago\/Turabian Style<\/strong><br \/>Masood, Shahid, Faizullah Khan, Muhammad Ashraf, Alim-un-Nisa , and Asma Saeed. 2024. &#8220;Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts&#8221;\u00a0<a href=\"https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>\u00a04, no. 1-2: 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Shahid Masood\u00a0 Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan Faizullah Khan Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan Muhammad Ashraf Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-638","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"description\" content=\"Discover the latest insights and research in nutrition science and technology. 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