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Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items

Recent trend of plant-based diet has led to the rise of plant-based meat (PBM) items. PBM refers to artificial meat products made from plant sources (e.g. soy protein, wheat gluten, legume proteins), designed to replicate the flavour, taste, and appearance of conventional meat. There are more and mo...

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Main Author: Bong, Elisa Tsyr Yin
Format: Final Year Project / Dissertation / Thesis
Published: 2023
Subjects:
Q Science (General)
SB Plant culture
Online Access:http://eprints.utar.edu.my/6150/1/DT_2023_2004785_Elisa_Bong_Tsyr_Yin.pdf
http://eprints.utar.edu.my/6150/
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spelling my-utar-eprints.61502024-01-05T16:09:16Z Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items Bong, Elisa Tsyr Yin Q Science (General) SB Plant culture Recent trend of plant-based diet has led to the rise of plant-based meat (PBM) items. PBM refers to artificial meat products made from plant sources (e.g. soy protein, wheat gluten, legume proteins), designed to replicate the flavour, taste, and appearance of conventional meat. There are more and more plant-based products available in the market. However, there is a lack of study on the nutritional values of PBM in Malaysia. Also, there were no recent study on the knowledge level regarding PBM items among consumers, particularly undergraduate students in Malaysia. Therefore, proximate analysis, total phenolics, and antioxidant assays (DPPH and ABTS) were conducted on three local PBM dishes (n=3). The knowledge level on PBM items were assessed among UTAR undergraduate students as well. The result demonstrated significant difference (p <0.05) for ash and moisture content, in which ash ranged from 0.31 – 0.83% while moisture ranged from 51.40 – 62.70%. In terms of macronutrients, the PBM samples had high carbohydrates (25.31 – 37.25%), followed by high dietary fiber (1.00 – 8.50%), low fat (1.89 – 3.11%), and low protein (0.07 – 0.13%). The sample showed significant total phenolics content (1.00 – 3.17 (μg GAE/g), DPPH (AA%: 18.52 – 70.76%) and ABTS (AA%: 34.86 – 59.99%). The Pearson’s correlation revealed strong correlation between total phenolics content with DPPH (r = 0.881) and ABTS (r = 0.952), indicating a strong association in which high phenolics contributed to high antioxidant level. Besides, based on Bloom’s cut-off category, the results from questionnaires showed that UTAR undergraduate students had limited knowledge level on PBM items. Ultimately, this study may raise awareness about the need for more educational efforts to improve the consumers’ understanding of PBM 2023-06 Final Year Project / Dissertation / Thesis NonPeerReviewed application/pdf http://eprints.utar.edu.my/6150/1/DT_2023_2004785_Elisa_Bong_Tsyr_Yin.pdf Bong, Elisa Tsyr Yin (2023) Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items. Final Year Project, UTAR. http://eprints.utar.edu.my/6150/
institution Universiti Tunku Abdul Rahman
building UTAR Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tunku Abdul Rahman
content_source UTAR Institutional Repository
url_provider http://eprints.utar.edu.my
topic Q Science (General)
SB Plant culture
spellingShingle Q Science (General)
SB Plant culture
Bong, Elisa Tsyr Yin
Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
description Recent trend of plant-based diet has led to the rise of plant-based meat (PBM) items. PBM refers to artificial meat products made from plant sources (e.g. soy protein, wheat gluten, legume proteins), designed to replicate the flavour, taste, and appearance of conventional meat. There are more and more plant-based products available in the market. However, there is a lack of study on the nutritional values of PBM in Malaysia. Also, there were no recent study on the knowledge level regarding PBM items among consumers, particularly undergraduate students in Malaysia. Therefore, proximate analysis, total phenolics, and antioxidant assays (DPPH and ABTS) were conducted on three local PBM dishes (n=3). The knowledge level on PBM items were assessed among UTAR undergraduate students as well. The result demonstrated significant difference (p <0.05) for ash and moisture content, in which ash ranged from 0.31 – 0.83% while moisture ranged from 51.40 – 62.70%. In terms of macronutrients, the PBM samples had high carbohydrates (25.31 – 37.25%), followed by high dietary fiber (1.00 – 8.50%), low fat (1.89 – 3.11%), and low protein (0.07 – 0.13%). The sample showed significant total phenolics content (1.00 – 3.17 (μg GAE/g), DPPH (AA%: 18.52 – 70.76%) and ABTS (AA%: 34.86 – 59.99%). The Pearson’s correlation revealed strong correlation between total phenolics content with DPPH (r = 0.881) and ABTS (r = 0.952), indicating a strong association in which high phenolics contributed to high antioxidant level. Besides, based on Bloom’s cut-off category, the results from questionnaires showed that UTAR undergraduate students had limited knowledge level on PBM items. Ultimately, this study may raise awareness about the need for more educational efforts to improve the consumers’ understanding of PBM
format Final Year Project / Dissertation / Thesis
author Bong, Elisa Tsyr Yin
author_facet Bong, Elisa Tsyr Yin
author_sort Bong, Elisa Tsyr Yin
title Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
title_short Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
title_full Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
title_fullStr Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
title_full_unstemmed Nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
title_sort nutritional compositions, total phenolics, antioxidant capacities, and students’ knowledge level about plant-based meat items
publishDate 2023
url http://eprints.utar.edu.my/6150/1/DT_2023_2004785_Elisa_Bong_Tsyr_Yin.pdf
http://eprints.utar.edu.my/6150/
_version_ 1789431042986213376
score 13.211869

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