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VOL. 10, ISSUE 4 (2025)
Development of plant-based hard-boiled vegan eggs as an alternative to eggless diets
Authors
Jayadharani D, B Karthikeyan, Ramasamy D, Selvan P, Kumaravelu N
Abstract
The rising demand for plant-based foods has led to the development of
innovative alternatives to animal-derived products. This study focuses on the
creation of a plant-based hard-boiled vegan egg, developed as an alternative
for individuals following eggless diets due to health, ethical, or
sustainability concerns. The vegan egg formulation comprises tofu, cashew nuts,
agar, and other natural ingredients, designed to replicate the sensory and
structural properties of conventional hard-boiled eggs. Sensory evaluations,
conducted by semi-trained panelists, revealed that a treatment containing 75%
tofu and 20% cashew nuts received the highest overall acceptability score of
8.28, demonstrating its successful resemblance to traditional eggs in taste,
texture, and appearance. Nutritional analysis revealed that the vegan egg has a
significantly lower fat content (1.38%) than conventional eggs and is cholesterol-free,
aligning with health-conscious dietary needs. The product's protein content
(6%) is lower compared to traditional eggs, but it still offers a balanced
nutrient profile. The shelf life was found to be 5 days under refrigeration,
posing challenges for further product development. This plant-based vegan egg
contributes to the growing trend of sustainable, cruelty-free, and
health-focused dietary options while addressing consumer demands for
plant-based alternatives that provide similar nutritional and sensory qualities
to animal-derived eggs.
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Pages:63-67
How to cite this article:
Jayadharani D, B Karthikeyan, Ramasamy D, Selvan P, Kumaravelu N "Development of plant-based hard-boiled vegan eggs as an alternative to eggless diets". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 63-67
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