Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Adina NICHITA, Gabriela BUTNARIU, Petronela MUNTEANU, Mona Elena POPA
The paper presents a preliminary study of the realization of meat analogues based on vegetable protein with tomato powder. The bibliographic study, a means of reference for the realization of the meat analogue based on vegetable proteins with tomato powder, led in the first step to the obtaining of the tomato powder and to the performing of its physicochemical characterization. Subsequently, the sensory properties of the newly manufactured meat analogues were characterized, which represented the transition to the first plant-based meat analogues enriched with olive powder obtained from the vegetation waters of olive mills, by using spray-drying technology. The results obtained opening up new opportunities for research, contributing to the sustainability of the environment and the circular economy.
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