DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OIL

FOOD TECHNOLOGY

This research addressed the potential of rice bran oil as a major ingredient in developing vegan mayonnaise, cheese, and ice cream substitutes, motivated by the growing demand for plant-based alternatives. This study intended to promote sustainable and cruelty-free food choices while filling a void in the market for high- end vegan products. The research methodology used several strategies in order to maximize the flavor, texture, and nutritional content of the vegan food, unique recipes and processing methods are developed. The created formulations go through a thorough evaluation process that includes texture profiling, proximate analysis, physiochemical characterization, sensory evaluation by trained panelists, and statistical analysis using ANOVA to identify significant differences. The anticipated outcomes indicate that the formulations created in Trial 2 will have better qualities than those from previous trials, especially when it comes to the nutritional profile, sensory features, and texture characteristics. In comparison to their traditional substitutes, the nutritional profile is anticipated to exhibit a reduced level of saturated fat and a higher amount of vital elements. It is anticipated that sensory qualities would more closely resemble the mouth feel, taste, and scent of traditional products. Lastly, sensory attributes like smoothness in ice cream, texture in cheese, and taste in mayonnaise should be ideal for each particular food. The findings demonstrated how rice bran oil can be utilized to create vegan alternatives with distinct functional and sensory properties. In addition to highlighting the importance of sustainable food development, the study suggested future research avenues for enhancing nutritional content, flavor, and texture while lessening environmental impact. This effort supports the global shift towards sustainable dietary choices by advancing the invention of plant-based food innovation.

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