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Plant- Base Revolution: Seitan as Promising Meat Substitude - "The Making of Seitan Serunding"
Last modified: 2023-10-23
Abstract
The global movement toward a plant-based diet and lifestyle, known as the Plant-Based Revolution, has gained substantial traction in recent years due to its potential benefits for personal health, environmental sustainability, and animal welfare. However, despite the growing awareness and availability of plant-based options, there are several obstacles that prevent its unanimous acceptance among varied consumer groups. One prominent challenge revolves around the fact that many meat substitute products available in the market today fail to mimic the authentic taste and texture of real meat. Because of that, producing meat substitutes that convincingly mimic the qualities of real meat can be key in persuading a more extensive demographic to shift towards plant-based options. Here is where the idea of having Seitan-based products as meat substitutes transpired. Seitan is generated by separating the protein from wheat flour dough through a continual washing process until a chewy mass or proteinaceous gluten is formed. Despite being made from wheat, Seitan has nothing in common with bread and flour. When cooked, it surprisingly takes on the appearance and consistency of meat. The fact that Seitan is made from flour and has a bland taste makes it easy to infuse flavors to mimic the taste of meat. Furthermore, wheat flour, the primary ingredient in Seitan, is widely available and affordable. Due to its meat-like texture, ability to absorb flavors, and cost-effectiveness make it an excellent choice for meat substitutes, especially in traditional Malaysian dishes, renowned for its intricate spice use and rich in flavors. The artful crafting of "Seitan Serunding," a play on the traditional Malaysian dish typically made with meat or fish, showcases how plant-based ingredients (Seitan) can be transformed into culturally significant meals. This process involves meticulously seasoning and cooking Seitan until it mimics the taste and texture of the original dish, offering a bridge between familiar flavors and the benefits of a plant-based lifestyle. To validate the success of this innovative plant-based product, a panel of sensory experts undertook comprehensive testing. These experts with skills in sensory evaluation analyzed Seitan Serunding based on its flavor, scent, texture, and overall appeal. The feedback gathered offers crucial information for its improvement, with a goal to develop a plant-based option that not only captures a wider audience but also ties in well with conventional food customs. As more and more consumers demand sustainable and ethical food choices, Seitan Serunding represents how plant-based components can cater to changing needs, contributing to a more encompassing and eco-friendly food culture
Keywords
Meat substituted, Plant-base, Seitan, Serunding