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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1283-1288
DOI: https://doi.org/10.20546/ijcmas.2019.808.151


Development and Sensory Evaluation of Meat Analog
B.R. 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:

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.


Keywords: Meat analog, Mushroom, Paneer, Sensory evaluation
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How to cite this article:

Nivetha, B.R., K. Sudha, Rita Narayanan and Vimalarani, M. 2019. Development and Sensory Evaluation of Meat Analog.Int.J.Curr.Microbiol.App.Sci. 8(8): 1283-1288. doi: https://doi.org/10.20546/ijcmas.2019.808.151