A Comparative Study on Several Meat Analogues and Development of a Nutritionally Enriched Meat Analogue
Authors
-
Department of Food Science and Nutritional Management, J.D. Birla Institute, Kolkata - 700 020 ,IN
Sweata Rani Rai -
Department of Food Science and Nutritional Management, J.D. Birla Institute, Kolkata - 700 020 ,INUshasee Garai
DOI:
https://doi.org/10.21048/IJND.2023.60.3.32371Keywords:
Meat analogue, enrichment, functional ingredients, texture analysis, consumer acceptabilityAbstract
Vegetarian food products have gained more popularity in the recent market because of consumer’s developing increased health issues awareness and environmental issues and concern. Meat analogues are products that can replace meat by mimicking its functionality, by exhibiting similar product properties and sensory attributes which can be achieved by the fibrous nature of certain plant-based ingredients. The present study was undertaken to assess the knowledge, attitude and practice of young adults of West Bengal on understanding of meat analogues followed by development of a gluten free meat analogue enriched with vitamin D2 and calcium. An online survey was carried out amongst the participants of the study to assess the acceptability of meat analogue using a KAP module. The product was developed using two functional ingredients- jackfruit and soya chunks. The product was further enriched with sun dried mushroom and ragi to enhance nutritional value of the product. Sensory and physical attributes was evaluated. Texture Profile Analysis (TPA) was done using TA.TX texture analyser of the most approved variation.70% of the respondents were aware of meat analogues, 93.3% stated that they have never consumed meat analogues and 67.7% reported of meat analogue as a healthy alternative. Sample 3C was the most approved variation containing jack fruit (26.7%), soya chunk powder (11.4%), gram flour (4%), dried oyster mushroom (3.8%), beetroot (3.8%), ragi (3.8%), Carboxy Methyl Cellulose or CMC (2.8%), sunflower oil (2.8%), salt (1.9%) and water (30.4%). The texture profile based on hardness, adhesiveness, springiness, cohesiveness, gumminess, resilience was very promising showing negligible variation compared with the standard thereby increasing product’s acceptability by consumers.
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