Development of Full-Fatted Soybean-Based Food Products as Meat Alternatives

Abstract

It was emphasized in the research and development initiative of the Department of Agriculture that soybeans are one of the most versatile high-value crops that can help solve the chronic problems of hunger and malnutrition. The Department of

Agriculture plans to expand soybean production in the Philippines. The Road Map aims to establish knowledge-based and farmer-friendly research facilities for soybean production and its development in the strategic areas in the country. 

A study on consumer behavior towards soybean-based products was conducted, followed by the development of three soybean-based products as a meat alternative, including Soybean-based Burger Patty, Soybean-based Sweet Longanisa, and Soybean-based Nuggets. Sensory evaluation among consumer panelists was done to evaluate the characteristics of soybean-based meat alternative products as to color, mouthfeel, taste, texture, and overall acceptability. The most acceptable formulation of each of the meat alternatives was subjected to nutrient analysis, cost analysis, and shelf-life testing.

Regardless of their sociodemographic background, most of the respondents indicated their willingness to purchase soybeanbased products when available in the market. Psychological, sensory, and marketing factors highly affect the respondent’s preference and purchase of soybean-based meat alternatives. Fifty untrained panels using a complete block randomized sampling technique were invited to evaluate the samples. Results showed that the most acceptable formulation of the Full-fatted Soybean-based Burger Patty and Longganisa were rated liked moderately acceptable, and the Full-fatted Soybean-based Nuggets were rated as very much in terms of overall acceptability, color, mouthfeel, taste, and texture. The formulated soybean-based products have considerable amounts of nutrients, particularly protein, sodium, potassium, and calcium. The shelf-life analysis for a 6-point rejection level to the overall acceptability of the products showed a shelf life of 8 weeks. The resulting cost analysis shows that the estimated selling price range is still lower compared to other similar commercially available products on the market. The soybean-based nuggets had the biggest price advantage, as it are almost half of the average meat-based commercial product.  Training and a technology transfer were conducted on processing full-fatted soybean-based food products.