National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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