TAILIEUCHUNG - Development and sensory evaluation of meat analog

The present study was conducted to develop a meat analog which satisfies the need of meat for both vegetarians and non-vegetarians. Meat analog is a product produced from vegetarian ingredients but it resembles the meat in both nutritional and sensory characteristics. Meat analog was prepared from mushroom as a base, blended with different proportions of paneer and wheat gluten flour. Gluten flour was used as texturizing agent and spices such as ginger, garlic, coriander powder, pepper, chilli powder and salt were used for flavouring the product. Totally 10 treatments were tried with different proportions of ingredients, which also includes one control which is a meat nuggets. A standard product was developed which replaces the meat in a recipe, both in nutritional and sensory characteristics. Sensory evaluation of the product was done using 9 point hedonic scale. 50:30:20 ratio of mushroom, paneer and wheat gluten flour score highest overall acceptability compared with control. | EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 08 2019 Journal homepage http Original Research Article https Development and Sensory Evaluation of Meat Analog . Nivetha K. Sudha Rita Narayanan and M. Vimalarani Food Technology Tamil Nadu Veterinary and Animal Sciences University College of Food and Dairy Technology Koduveli Chennai India Corresponding author ABSTRACT Keywords Meat analog Mushroom Paneer Sensory evaluation Article Info Accepted 12 July 2019 Available Online 10 August 2019 The present study was conducted to develop a meat analog which satisfies the need of meat for both vegetarians and non-vegetarians. Meat analog is a product produced from vegetarian ingredients but it resembles the meat in both nutritional and sensory characteristics. Meat analog was prepared from mushroom as a base blended with different proportions of paneer and wheat gluten flour. Gluten flour was used as texturizing agent and spices such as ginger garlic coriander powder pepper chilli powder and salt were used for flavouring the product. Totally 10 treatments were tried with different proportions of ingredients which also includes one control which is a meat nuggets. A standard product was developed which replaces the meat in a recipe both in nutritional and sensory characteristics. Sensory evaluation of the product was done using 9 point hedonic scale. 50 30 20 ratio of mushroom paneer and wheat gluten flour score highest overall acceptability compared with control. Introduction Vegetarian foods occupy a larger part than ever shelf space in today s market due to the increasing rate of consumer health concerns and the related environmental issues Craig 2010 . Researches on vegetarianism focused mainly on potential nutritional deficiencies in the previous studies. But in recent studies researches confirm the potential health benefits of meat-free eating.

• Sinh học
• Meat analog
• Sensory evaluation
• Sensory evaluation of meat analog
• Development and sensory evaluation
• Highest overall acceptability compared