Virtual Booth

The Okara V-Cake is a fully plant-based fishcake developed by substituting surimi with okara and textured vegetable protein (TVP) to address sensory, nutritional, and retort stability challenges in plant-based products. Different okara–TVP ratios were evaluated, with Formulation 1 (F1), containing slightly more okara, showing the highest consumer acceptance, particularly for texture and chewiness. Okara V-Cake demonstrated higher protein content (13.9 g) than commercial plant-based and fish-based fishcakes, low sodium (0.08%), and good moisture retention. Retort processing increased firmness without compromising overall quality, highlighting its potential as a shelf-stable, healthier fishcake alternative