{"id":114,"date":"2024-06-25T08:15:00","date_gmt":"2024-06-25T08:15:00","guid":{"rendered":"https:\/\/chempublishers.com\/anst\/?p=114"},"modified":"2025-02-13T21:46:33","modified_gmt":"2025-02-13T21:46:33","slug":"anst-0524","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2024\/06\/25\/anst-0524\/","title":{"rendered":"Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts"},"content":{"rendered":"\t\t
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Research Article | Open Access<\/strong><\/div>
Volume 4 | Issue 1-2\u00a0 | Paper 05 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table>

Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts<\/h4>

Shahid Masood\u00a0<\/span><\/a><\/p>

Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p>

Faizullah Khan<\/span><\/p>

Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p>

Muhammad Ashraf<\/span><\/p>

Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p>

Alim-un-Nisa<\/span><\/p>

Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p>

Asma Saeed<\/span><\/p>

Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Ferozepur Road, Lahore, Pakistan<\/p>
Received<\/strong>
18 Jul, 2024<\/td>		Accepted<\/strong>
11 Aug, 2024<\/td>		Published<\/strong>
16 Aug, 2024<\/td><\/tr><\/tbody><\/table>

ABSTRACT:<\/p>

Plant-based meats are rapidly becoming popular due to being low in fat and high in protein in today’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>

How to Cite this paper?<\/h3>

APA-7 Style<\/strong>
Masood, S., Khan, F., Ashraf, M., , ., Saeed, A. (2024). Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0Journal Advances of Nutrition Science and Technology<\/em>, 4(1-2), 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<\/p>

ACS Style<\/strong>
Masood, S.; Khan, F.; Ashraf, M.; , .; Saeed, A. Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0J. Adv. Nutri. Sci. Tech.<\/em>\u00a02024, 4, 41-44<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i01-2.p05<\/p>

AMA Style<\/strong>
Masood S, Khan F, Ashraf M, , Saeed A. Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts.\u00a0Journal 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<\/p>

Chicago\/Turabian Style<\/strong>
Masood, Shahid, Faizullah Khan, Muhammad Ashraf, Alim-un-Nisa , and Asma Saeed. 2024. “Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts”\u00a0Journal 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><\/div><\/div>

\"Creative<\/a><\/p>

This work is licensed under a\u00a0Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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