The growing global transition toward plant-based diets calls for developing innovative, nutrient-dense culinary formats that bridge nutritional gaps and satisfy diverse consumer preferences. This study reports the formulation and compositional characterization of two structured, bi-layered vegan verrine prototypes: VT (vegan verrine with turmeric), comprising chickpea, quinoa, red bean, and turmeric; and VM (vegan verrine with Moringa oleifera), consisting of red lentil, buckwheat, pea, and M. oleifera leaf powder. Comparative compositional analyses revealed that VM offered significantly higher protein and mineral levels, whereas VT exhibited elevated fat and carbohydrate content. Antioxidant evaluations further highlighted VM’s enhanced bioactivity, with higher total phenolic content (184.14 µg GAE/g vs. 114.42 µg GAE/g) and free radical scavenging capacity (112.24 µM Trolox/g vs. 106.52 µM Trolox/g). These findings underscore the potential of bioactive-rich components, M. oleifera and turmeric, to tailor plant-based formulations to targeted nutritional goals.
Caracaci et al. (Tue,) studied this question.