Functional foods: exploring meat alternatives with nutritional and sensory qualities

Response Surface Methodology (RSM) was used in this study to optimize a Meat Alternative (MA) to maximize protein and fiber content while ensuring sensory acceptability. The ratios of soy chunks (high protein), breadfruit (binding agent), and mushrooms (flavor enhancer and high fiber) were systematically varied across 12 formulations. Nutritional analysis showed that soy chunks provided the highest protein (53.95 mg/g), while breadfruit-mushroom blends boosted fiber (up to 69 mg/g). RSM identified an optimal formulation (desirability: 0.769) that balanced >100 mg protein and >40 mg fiber per gram. The colour of MA was rated as “Excellent” by 62.5% of participants, while aroma received a lower score of 25% for “Excellent.” Notably, its caolour outperformed conventional meat (52.1% “Very Good”). These findings show that RSM can be effectively used to create a meat substitute that is both nutrient-dense and visually appealing. With small flavour adjustments needed to achieve wider appeal, the study demonstrates the potential of underused crops in sustainable food production by providing a useful, plant-based protein source.